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Serves 6
1 L full cream milk
125 gm caster sugar
Pinch of salt
1 vanilla bean or 1 tbsp vanilla extract
200gm short grain rice Calrose or Arborio
3 cups whipped cream
150gm toasted flaked almonds
Method
Slowly bring milk, sugar, salt and vanilla to the boil. Stir in rice and bring to a simmer, reduce heat cover and cook for 30 minutes of until the rice is tender and properly cooked. Allow the rice to cool down. Once cooled fold in whipped cream and half of the almonds. Pour into a (glad bake) lined bow and allow the rice to set. Turn out the pudding onto a serving platter and garnish with the rest of the almonds. Serve with a pear and vanilla compote and mascarpone.
Ingredients
Simmer for 30 minutes
1 L water
300ml caster sugar
Juice of 1 orange
4 cloves
1 cinnamon quill
1 vanilla bean
4 Beurre bosh pear or nashi cut into large pieces, skin on
Method
Simmer water, sugar, juice and spices for 5 minutes and all the sugar has dissolved. Stir in pears and simmer for 25 to 30 minutes or until pears are tender. Serve with the toasted almond and rice pudding.
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