Make something beautiful with Amira

Earl Grey Amira rice pudding with wine, lemon and vanilla nectarines

Earl Grey Amira rice pudding with wine, lemon and vanilla nectarines
  • Level: Easy
  • Cooking Time: 45 Minutes
  • Preparation Time: 15 Minutes
  • Serves 4
Earl Grey makes an beautifully fragrant rice pudding with Amira. 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.

What You Need

    For the poached nectarines:

    • 500 ml white wine
    • 125 g 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)

    For the Amira Earl Grey rice pudding:

    • 250 ml boiling water
    • 2 tsp Earl Grey tea leaves (or 2 teabags if you prefer) plus a few extra leaves for garnish
    • 110 g Amira pure basmati rice
    • 2 wide strips of lemon peel
    • 200 ml whole milk
    • 75 g granulated sugar
    • 50 g butter
    • 50-75 ml single cream (optional, to taste)

    What to do


    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 Earl Grey Basmati Rice Recipe pudding, firstly brew the tea in a jug and let it infuse for 5 minutes. Measure basmati 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 basmati 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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