I’ve had Dorie’s rice pudding before, with lemony caramel apples. It’s different from the rice pudding I grew up with, which was all about making leftover rice delicious. (Though even that kind of rice pudding can put on some party clothes.)
Dorie’s rice pudding uses arborio rice, which is simmered in whole milk and flavoured with a little sugar and half a vanilla bean. It’s simple, rich and delicious, the perfect backdrop for flavours in every season.
In summer, she recommends spiced hibiscus syrup and fresh strawberries. We’re well into blueberry season here, so I used those instead. They’re just as nice a pairing for hibiscus as strawberries and they’re what was freshest at the market today.
As a bonus, there is plenty of leftover hibiscus syrup. I mixed a tablespoonful into some cold Pelligrino earlier today, but there are endless cocktail and mocktail possibilities for this jar of simple syrup. Or, I could just spend the rest of the week drizzling it over ice cream.
You can find the rest of the Tuesdays with Dorie crew’s entries on this recipe here or here, along with posts about this month’s other selected recipe, Rose Frasier.
12 thoughts on “Baking Chez Moi – Rice Pudding with Spiced Hibiscus Syrup”
This syrup is definitely delicious and has an unexpected flavor. I think that when I made this the strawberries were very nearly on their way out. They spoiled so quickly we couldn’the use them up. I love the idea of using blueberries, which I almost prefer over the strawberries! Fwiw I always prefer warm off the bush berries over cold store bought. They always taste better!
That looks perfectly indulgent yet summery at the same time, Teresa! i.e. my favorite two things in a dessert 😉
I topped my rice pudding with blueberries too. The shape and color of the blueberries are stunningly beautiful as this picture of your pudding shows.. Well done!
The blueberries on top look wonderful. A great flavour combination.
Your pudding looks so pretty with the blueberries on top. Just about an hour ago I had myself a bowl of vanilla ice cream with leftover hibiscus syrup drizzled on top!
I like all of your ideas for the hibiscus syrup. I am making this pudding this weekend and look forward to it.
Blueberries would be lovely with this. And I think the fraisier would be fabulous with raspberries….but you’ll have to rename it ;)!
I don’t think Framboisier is a thing (beyond raspberry canes, that is). I will have to think on it. 🙂
It is a thing! (The power of Google.)
This sounds fabulous!
I love that you are keeping up with Tuesdays with Dorie! I was a drop out and regret it. I suppose I can still make the recipes in spirit. I want to try this one!