Earl Grey Rice Pudding

Rice pudding is a perfect winter comfort food, and infusing it with Luxe Grey turns a familiar dessert into something a little more elegant. The bergamot and black tea steep straight into the cooking liquid, so every spoonful of rice carries that same warmth. Serve it simple, with honey and whatever fruit is in season, and let the tea do the talking.

Ingredients (serves 2-3)

• 135g arborio rice
• 4 Luxe Grey tea temples (or 4 heaped teaspoons loose leaf)
• 475ml boiling water, for the tea
• 350ml milk (dairy or plant-based)
• 65g caster sugar
• ¼ tsp fine sea salt
• 1 tbsp butter
• 4 tbsp honey, to serve
• Your favourite fruit and nuts, to serve

Method

1. Infuse the tea temples in the boiling water for 6 minutes, then remove the tea temples (or strain, if using loose leaf). This gives you a strong, dark infusion of Luxe Grey to cook the rice in.
2. Combine the rice and the brewed tea in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low, cover, and cook until the rice is nearly tender, about 20 minutes.
3. Stir in the milk, butter, sugar and salt. Continue cooking uncovered, stirring regularly, until thick and creamy (roughly 15–20 minutes more.)
4. Serve warm, with honey, fruit and nuts spooned over.