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Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly Gluten Free‏

Earl Grey makes an beautifully fragrant rice pudding. We like the contrast between chilled fruit and hot rice pudding so we recommend making the nectarines a little in advance so they are cold before you start the rice. This is a wonderfully soothing winter treat. read more:- [url=][/url]

Earl Grey Amira Rice Pudding with Wine, Lemon and Vanilla Nectarines Recipe: Live Green & Good


500ml vegetarian white wine
125g granulated sugar
1/2 vanilla pod, split
4 wide strips of lemon peel
juice of half a lemon
4 ripe nectarines, halved and stoned (peaches are a great substitute)

[hd]For the Amira Earl Grey rice pudding:[/hd]
250ml boiling water
2 tsp Earl Grey tea leaves (or 2 teabags if you prefer) plus a few extra leaves for garnish
110g Amira Pure Basmati Rice
2 wide strips of lemon peel
200ml whole milk
75g granulated sugar
50g butter
50-75ml single cream (optional, to taste)


  • Add the white wine, sugar, vanilla, lemon peel and lemon juice to a sauce pan and set over a medium heat. Bring up to the boil, stirring until the sugar dissolves. Drop in the nectarine halves and press a layer of baking paper on top to prevent them bobbing above the surface. Poach for around 10 minutes until they are soft when pierced with the tip of a sharp knife. Use a slotted spoon to remove them to a dish and set aside. Boil the syrup (complete with the vanilla and lemon peel), uncovered, until it has reduced by at least two thirds - around 10-15 more minutes. Strain over the nectarines and set aside to cool. Chill in the fridge until required.
  • To make the rice pudding, firstly brew the tea in a jug and let it infuse for 5 minutes. Measure rice into a heatproof bowl, add the lemon peel and strain the hot tea over the rice (discarding the tea leaves) and leave to infuse for 15 minutes.
  • In a heavy based sauce pan, warm the milk with sugar and butter. Once the butter has melted, pour in the rice along with the tea soaking water. Set over a low heat and cook, stirring frequently, until the rice is tender for about 12-15 minutes. Remove from the heat and stir through a little cream to taste, then spoon into serving dishes and serve with the nectarines, allowing two halves per person.
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