Rice Pudding

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This Week’s Recipe of the Week has been inspired by Justine Schofield’s recipe in Delicious Magazine. A traditional favourite, luscious and creamy, serve warm with fresh fruit for breakfast or dessert. Yum!

Serves: 6

Ingredients:
700ml milk
300ml pure (thin) cream
1 vanilla bean, split seeds scraped
1 cup (200g) arborio rice, rinsed
2 egg yolks
1/4 cup (55g) caster sugar
Pinch of ground cinnamon, plus extra to serve
Fresh figs, berries or any fruit of your choice, to serve
Zest of 1/2 lemons

Method:

1. Combine the milk, cream, vanilla pod and seeds in a large saucepan and bring to the boil.
2. Add the rice and pinch of salt to the milk mixture and stir through.
3. Cook over low heat for 25-30 minutes until the rice is al dente. Remove from the heat.
4. Whisk together the egg yolks, caster sugar and cinnamon until pale and thick.
5. Stir the egg and sugar mixture into the rice.
6. Keep mixing until smooth and glossy.
7. If too thick, add a splash of milk or cream.
8. Let the rice pudding stand for 5-10 minutes.
9. Remove the vanilla pod, then spoon the warm rice pudding into shallow bowls.
10. Top the fruit of your choice and sprinkle over the lemon zest and, if desired a little extra cinnamon.
11. The rice pudding can also be served cold. Enjoy!

Vegetarian