Creamy rice pudding is so easy to eat even after a main meal -it is quite rich and the brulee on the top gives the creamy rice a crunchy taste.
Added to this is the compote of rhubarb and apple which is slightly sour and enhances the taste of the sweet rice pudding.
Preparation Time: 20 minutes plus refrigeration time
Cooking Time: 55 minutes
Makes: 8 servings
Ingredients 1½ cups white rice
3 cups hot milk
1 cup pouring cream
250 g caster sugar
20 g unsalted butter
3 egg yolks (or 2 large ones)
½ tsp cinnamon
½ tsp vanilla
Bit of sugar to sweeten
Flaked almonds for topping -optional
Method For the compote
Cut the apples and rhubarb (you can use any fruit), add a tiny bit of water, and a bit of coconut sugar, or similar.
Cook for about 10 - 15 minutes, or until the fruit is soft.
Cooked compote, cooling
For the rice pudding
Boil 1 litre of water in a large saucepan and add the rice and a pinch of salt.
Cook, stirring occasionally over a low heat for about 10 minutes or until the water is absorbed.
Add the remaining milk half a cup at a time and heating it in the microwave before adding each cup.
Stir occasionally over a very low heat until the milk is absorbed each time.
Heat the cream, add it and ¾ cup of the sugar only.
Add the egg yolks, butter, cinnamon and vanilla, and continue stirring occasionally to make sure it does not stick to the pot.
This should take about 10 minutes, or cook till mixture appears creamy -do not allow it to boil. It will no longer absorb all the liquid however this will set as it cools.
Put it into an 8 cup flameproof dish, allow to cool, cover and put in the fridge until cold.
Sprinkle the remaining sugar evenly over the top of the rice pudding and put it under a hot grill until caramelised.
The time will vary according to your grill heat but it should be as high as possible.
Add the compote on the side and sprinkle with the almonds if using.