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RICE PUDDING WITH CANDIED CRICKETS


In the photo, there's a bowl with rice pudding topped with candied edible insects.

Serves: 4

Time: 15 minutes + 2 hours cooking time


INGREDIENTS


Crickets:

Caster Sugar – 50g

Salt – 1/8 tsp


Rice Pudding:

Pudding Rice – 50g

Whole Milk – 350ml

Vanilla – 1 tsp

Nutmeg – ½ tsp

Caster Sugar – 15g


Serve:

Honey



METHOD


MAKE THE RICE PUDDING | 2 hours

  • Preheat the oven to 160 C

  • Grease an ovenproof dish with butter.

  • Combine all the ingredients, apart from 50g of sugar, and add to the dish.

  • Bake for 2 hours but check before – the rice should be tender.


MAKE THE CRICKETS | 10 mins

  • Roast the crickets for 5 mins in the oven.

  • Slowly melt the sugar in a pan with a pinch of salt, try to avoid stirring it.

  • Once it is fully liquid add the crickets, stir, and remove them from the pan. Separating them out carefully onto parchment paper.


SERVE | 3 mins

  • Spoon the rice pudding into a bowl and top with honey and crickets.


Cook this recipe with our Ready to Cook Dried Crickets.


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