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Spanish Rice Pudding

Spanish Rice Pudding

600mls Wrights Verjuice Chardonnay
80mls J.Friend & Co manuka honey
40g caster sugar
4 bay leaves
2 large strips lemon rind
150g muscatel raisins
150g dried Otago apricots
150g Calasparra rice
500ml Lewis Road Creamery milk
4 Tbsp soft brown sugar
60ml Lewis Road Creamery cream

Put the verjuice, honey and caster sugar, bay leaves and rind in a saucepan and bring to the boil, stirring a little to help the sugar dissolve.
Add the raisins and apricots and cook gently for 25 minutes.
Remove from the heat and allow to cool for an hour. Remove bay leaves and rind.

In a saucepan place the rice, milk and brown sugar. Bring to the boil, reduce the heat to very low and cook for half an hour, stirring regularly until the rice is soft and creamy. If necessary add a little more milk.

Stir in the cream and serve the rice topped with a little of the fruit, drizzled with the verjuice syrup.


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