I noticed the recipe for rice pudding and spiced hibiscus syrup when I first got Dorie Greenspan's Baking Chez Moi over two years ago. I saved tea bags to make the syrup, but missed making the recipe with the Tuesdays with Dorie group back in June.
Today's rewind was the perfect opportunity to finally make this dessert. It's been awhile since I've made rice pudding, but the stirring of the rice with milk and sugar was familiar.
The spiced hibiscus syrup was unlike anything I've ever made. In addition to the expected water, sugar and vanilla the recipe calls for peppercorns, cardamon pods, orange peel, and dried hibiscus flowers or hibiscus tea bags. The unusual flavour of the syrup is a nice contrast to the milky, vanilla rice pudding.
Beautiful! I remember liking this one.
ReplyDeleteYour pudding looks very delicious and tropical and somehow festive!
ReplyDeleteYours looks gorgeous! This was a favourite for me, too.
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