Bacon & poppy seed rice pudding with condensed milk whipped cream

By Drum Digital
12 June 2019
Supplied.

Supplied.

Serves 4 | Preparation: 10 Min | Cooking: 20 Min

Rich in colour, texture and flavour, this #JustDelicious rice pudding is the cream of the crop!

Rice pudding

500g Eskort Minced Bacon

45ml (3T) butter

500ml (2c) risotto rice

500ml (2c) water

500ml (2c) milk

250ml (1c) cream

10ml (2T) vanilla essence

125ml (½c) poppy seed

125ml (½c) castor sugar

5ml (1t) salt

60ml (¼c) activated charcoal

Whipped cream

250ml (1c) cream

5ml (1t) cinnamon

125ml (½c) condensed milk

Method

Rice pudding

  • Melt the butter in a large frying pan over medium heat.
  • Fry the minced bacon until golden.
  • Stir in the risotto rice and fry for one minute.
  • Heat the water, milk, cream and vanilla in a separate pot over low heat.
  • Add a ladle of the liquid to the rice and stir until completely absorbed, repeating until all the liquid is absorbed and the rice is al dente.
  • Stir in the poppy seeds, castor sugar, activated charcoal and salt until the rice pudding is a rich, black colour.

Whipped cream

  • Whip the cream and cinnamon together, gradually adding the condensed milk until stiff peaks form.
  • Serve each portion of rice pudding topped with a dollop of the whipped cream.

Allergens:

This recipe contains dairy (lactose).

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