Guest Chef recipes

Camouflage rice pudding

Category: Dessert

Preparation time: 30 minutes & Execution time: 40 minutes

Ingredients for 6 portions:

  1. For the buckwheat cream:
    1. 150 gr. Roasted buckwheat
    2. 400 ml. Water
    3. 600 ml. Dairy cream 25%
    4. 70 gr. Sugar
    5. 40 gr. Corn flour
    6. 1 scoup of espresso brew
  2. For the rice pudding:
    1. 100 gr. Baldo rice
    2. 400 ml. Water
    3. 250 ml. Dairy cream
    4. 1 stick Madagascar vanilla
    5. 30 ml. Citrus cream
    6. 30 gr. Αrrow root ground
    7. 40 gr. Sugar
  3. For the décor:
    1. Citrus cream
    2. Dark chololate espresso crunch
    3. Crispy buckwheat


  1. For the buckwheat cream:
    1. Boil buckwheat in water for 15 minutes.
    2. Drain and boil together the dairy cream with the sugar, the espresso with the corn flour.
    3. Put the buckwheat cream in a large bowl and place it in the fridge. Wait until the mixture becomes homogenous.
    4. Once it firms up, use a blowtorch to heat the hoop and remove it more easily.
    5. Once the hoop is removed, sprinkle around with the dark chocolate espresso crunch.
  2. For the rice pudding:
    1. Boil the rice in water for 20 minutes until 1/3 of the water remains.
    2. Add the dairy cream, the sugar, the arrow root and the Madagascar vanilla.
    3. When it becomes homogenous, remove it from the heat and add the citrus cream.
    4. Place the rice puddling in a smaller hoop than the buckwheat’s and let it cool down in the fridge.
    5. Once it cools down, use a blowtorch to remove the hoop more easily.
  3. Plate decoration:
    1. Color the dish with the citrus cream.
    2. Place the buckwheat cream and on its top place the rice pudding.
    3. Color the rice pudding with solid pieces of the citrus cream.
    4. In the end add the crispy buckwheat.

Enjoy your meal…
Special credits to Μoi Lounge Bar for their hospitality

Chef: Margarita Iakovidou

Motto: “Work in silence and let success make the noise!!”