Zogalo recipes for you,
friends and family!
There is something so nostalgic about Zogalo’s Rice Pudding. Something truly magical in it’s creamy simplicity that really is heartwarming as well as tummy warming. It’s delightful to have simmering away on the stove in the fall and winter.
It’s simple enough to be pulled together at the last second and is a comforting dessert after any meal!
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It all begins with Zogalo to make these tasty recipes!
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Follow the recipe or add your own twist!
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Enjoy your recipe and make sure to share with others!
Tropical Rice
Pudding
Ingredients:
Zogalo Original Recipe Pudding
1 cup coarsely chopped fresh pineapple
1 tablespoon firmly packed orange zest
1 tablespoon firmly packed lemon zest
1 teaspoon orange extract
Toppings: fresh pineapple, navel orange segments, toasted unsweetened coconut, sweetened whipped cream, ground cinnamon and cinnamon sticks, fresh mint sprigs
Directions:
Step 1: Reheat Zogalo Rice Pudding or bring it up to room temperature to serve.
Step 2: Stir in pineapple, orange and lemon zest. Serve hot or cold with desired toppings.
*1 (8-oz.) can pineapple tidbits, drained, may be substituted.
*Vanilla extract may be substituted.
Rice Pudding with Honey Soaked Fruit & Pistachios
Ingredients:
150ml clear honey
Finely grated zest and juice 2 oranges
1 long cinnamon stick, or 2 short
400g mixed dried fruit, roughly chopped (we used sultanas, apricots and figs)
Handful unsalted pistachios, roughly chopped, to garnish
Directions:
Step 1: Cool, cover and chill the pudding up to 24 hours ahead. Reheat or bring up to room temperature to serve – although it’s great fridge-cold too.
Step 2: Put the honey, 200ml water, orange zest and juice in a pan over a medium heat. Add the cinnamon stick(s) and bring to a simmer. Add the fruit, reduce the heat and cook for 2-3 minutes, letting the mixture steam but not bubble. Turn off the heat and leave the fruit to steep.
Step 3: Drain the fruit in a sieve set over a bowl to catch the juices. Set the fruit aside and return the juices to the pan. Bring to the boil and reduce for around 10 minutes until syrupy.
To serve, divide the rice pudding among bowls. Top with a couple of spoonfuls of the dried fruit, a generous drizzle of the syrup and a scattering of pistachios.