This Brown Rice Pudding recipe from chef Daniela Gutstadt of the Culinary Table offers a new twist on an old favourite.
- 2 cups brown, short grain rice
- 4 cups water
- pinch of salt
- 250ml coconut milk
- 120g sugar
- ½ cup raisins
- 2 eggs
- berries or season fruit to serve
For the Lavender Syrup:
- 10 heads fresh lavender
- 100g sugar
- 100ml water
- Boil the rice in water with a pinch of salt, simmer for 15 minutes then leave to steam until the rice is cooked.
- Add the coconut milk and sugar and simmer on a low heat until the milk is absorbed or evaporated. Add the raisins.
- Beat eggs in a small bowl, then add to the rice pudding and remove from the heat. Stir thoroughly to combine. Transfer to a container to chill for a few hours.
- To make the lavender syrup, in a pan dissolve the sugar in the water and add the fresh lavender. Remove from the heat and leave to steep for 1 hour.
- Then strain the flowers and return the syrup to the heat to reduce until it coats the back of a spoon.
- Halve or quarter a few berries or seasonal fruit and macerate in the lavender syrup. To serve, spoon the rice pudding onto a plate and spoon over some of the berries and syrup.
Chef Daniela Gudstadt owns and runs the Culinary Tables on the outskirts of Johannesburg where she serves us a feast that’s packed with slow-cooked flavour. Give her homemade sauerkraut a try.
Lanseria Centre, R512, Johannesburg
+27 (0) 11 017 0999; [email protected]
Open Monday to Sunday for breakfast and lunch
Recipe supplied and approved by chef
Photography Francois Pistorius
Julia Lloyd was a freelance photojournalist for Country Life before she joined the magazine as sub-editor. For Julia, photography is all about great light. Yes, sort out the composition, focus, emotion, action, you name it, but it’s superb light that will make an excellent photograph unforgettable. And if great light isn’t there for the taking (or making), then let’s have a picture that tells a story.