Rice pudding with cherry compote
Rice pudding with cherry compote
Almost every country on the planet has a variation of rice pudding, but this is the one I grew up on. We always added a spoonful of jam as an extra treat so the cherry compote is my nod to childhood tradition.
Ingredients
- FOR THE COMPOTE:
- 250g cherries, pitted (use frozen if out of season)
- 120g fruit sugar (fructose)
- 100ml orange juice
- 1 tsp kirsch (optional)
- 1 drop pure almond extract
- FOR THE RICE PUDDING:
- 800ml full-fat milk
- 130g caster sugar
- 1 vanilla pod, split and seeds scraped out
- 170g pudding rice, washed thoroughly to remove any starch
- 700ml double cream
- pinch sea salt
- FOR THE ENRICHING CUSTARD:
- 250ml full-fat milk
- 1 vanilla pod, seeds only
- 3 large egg yolks
- 40g caster sugar
Instructions
1. Add the compote ingredients to a non-reactive pan and bring to the boil. Turn down the heat and simmer until the cherries are cooked, about 15 minutes.2. Using a slotted spoon, transfer the fruit to a sterilised jar, leaving behind the juice.3. Add the almond extract and kirsch. Bring to the boil and reduce until you have a thick syrup, 10-15 minutes. 4. Pour the syrup over the cherries then cool completely - refrigerate until required.5. Preheat the oven to 110C. 6. For the rice pudding add all the ingredients to an ovenproof pan. 7. Bring to the boil then turn the heat down to low. Simmer for 20-25 minutes, stirring occasionally, being careful not to let it catch on the bottom of the pan.8. Transfer to the oven and cook for an hour and a half, stirring every 15 minutes.9. Meanwhile, make a custard by bringing the milk and vanilla seeds to the boil. Whisk the egg yolks together with the sugar, then stir in the milk mixture. Reheat to 82C (or until thickened slightly) then stir into the rice pudding. Serve immediately, or chill, and serve with the compote.
Details
Prep time: Cook time: Total time: Yield: Serves 4