Spiced rice pudding, sour cherries and hazelnut crumble
Rice pudding often finds its way on to the menu at Oklava in one form or another. Sütlaç, as it’s traditionally called in Turkish, is a simple version topped with cinnamon. For me this creamy, unctuous rice pudding lends itself perfectly to all sorts of flavours – from seasonal fruits to chocolate or caramel.
1 HOUR + INFUSING | SERVES 4-6 | EASY
cherry sorbet or ice cream to serve
lime 1 to serve
RICE PUDDING
whole milk 700ml
caster sugar 50g arborio or pudding rice 85g
cinnamon stick 1 star anise 2 cloves 4 vanilla pod 1, split in half, seeds scraped out HAZELNUT CRUMBLE
plain flour 75g
hazelnuts 75g, toasted and finely blitzed
unsalted butter 45g, chilled and diced
soft dark brown sugar 65g
sumac ½ tsp
SOUR CHERRY COMPOTE
sour cherries 150g
caster sugar 45g
orange 1, zested
1 Heat the oven to 200C/180C fan/gas 6. Put all the crumble ingredients into a food processor with ¼ tsp of salt and pulse to a fine crumb. Tip out onto a baking tray lined with baking paper and spread out into an even layer. Bake for 20 minutes, stirring every 5 minutes, or until golden brown. Once cool, break up any large clumps.
2 For the compote, combine the sugar and 100ml of water in a small pan and cook over a medium-high heat for 5-10 minutes or until it forms a light syrup consistency. Add in the cherries and cook for a further minute. Turn off the heat and add in the orange zest.
3 To make the rice pudding, combine the milk, sugar, spices and vanilla seeds and pod, and gently bring to a simmer. Turn off the heat and cover the pan with a lid. Leave the milk to infuse for 30 minutes.
4 Strain the milk into a clean pan and add in the rice. Cook the rice, whisking occasionally, on a low heat for 30 minutes or until the rice is cooked though, soft and creamy.
5 To serve, put a spoonful of compote at the bottom of each bowl and top with a serving of rice pudding. Sprinkle over the crumble followed by a spoonful of sorbet. Finish by zesting over the lime.
PER SERVING 408 kcals | fat 18.7G saturates 7.3G | carbs 50.5G | sugars 28.7G fibre 2G | protein 8.3G | salt 0.4G