Spiced Nectarine, Coconut & Honeycomb Rice Pudding

A quiet ode to comfort and sun-warmed days — tender coconut rice baked low and slow until golden and yielding, crowned with honeyed nectarines and golden honeycomb that melts like a kiss on the tongue. Each spoonful is a soft embrace, where childhood nostalgia meets the sweetness of now. A dessert to linger over, when the light is low and everything feels just right.

This is beyond the sum of its parts, fragrant, aromatic and utterly divine..

Easy to prep ahead, easy to eat either hot or cold, this NEEDS to be in your summer repertoire..

Summer never tasted so damn good…

rice pudding, nectarine, summer recipes, easy desserts, comfort food, spices, happy food , bowl food , soul food

Yield: 6

Author: Suze Morrison

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Spiced Nectarine, Coconut & Honeycomb Rice Pudding

Prep time: 15 MinCook time: 2 HourInactive time: 30 MinTotal time: 2 H & 45 M

A quiet ode to comfort and sun-warmed days — tender coconut rice baked low and slow until golden and yielding, crowned with honeyed nectarines and golden honeycomb that melts like a kiss on the tongue. Each spoonful is a soft embrace, where childhood nostalgia meets the sweetness of now. A dessert to linger over, when the light is low and everything feels just right.

Ingredients

For the Baked Rice Pudding

• 150g pudding rice (or arborio)
• 600ml whole milk
• 400ml full-fat coconut milk
• 100g caster sugar
• 1 tsp vanilla extract or ½ vanilla pod, split
• Pinch of sea salt
• 2 cardamom pods or a pinch of grated nutmeg
• 25g unsalted butter or coconut oil, cut into small dots

For the Nectarines

• 3 ripe nectarines, sliced
• 1 tbsp honey or maple syrup
• 1 tsp lemon juice

For the Honeycomb

• 200g caster sugar
• 8tbsp golden syrup
• 3tsp bicarbonate soda

Instructions

1. Line a deep baking tray with parchment.
2. Gently melt sugar and golden syrup in a large saucepan until smooth.
3. Increase heat and boil until deep amber (150°C).
4. Remove from heat and immediately whisk in bicarbonate of soda.
5. Pour into tray and let it cool and harden for at least 30 minutes, then break into shards.
6. Preheat oven to 150°C (130°C fan).
7. Butter a large baking dish (roughly 1.5–2 litre capacity).
8. Rinse the rice briefly under cold water, then add to the dish with coconut milk, whole milk, sugar, vanilla, salt, and cardamom or nutmeg if using.
9. Dot the surface with butter or coconut oil.
10. Bake uncovered for 2 hours, stirring gently once or twice in the first hour, until the top is golden and a soft skin has formed. The rice should be tender and the pudding thickened.
11. Prepare the Nectarines:
12. While the pudding bakes, toss nectarines with honey and lemon juice. Set aside to macerate.
13. To Serve:
14. Spoon the warm baked rice pudding into bowls.
15. Top with juicy nectarines and a spoonful of their syrup.
16. Crown each serving with cracked honeycomb for a golden crunch.

https://gourmetglow.co.uk/recipes/spiced-nectraine-coconut-honeycomb-rice-pudding

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