EASE INTO AUTUMN
Seasonal classics from Daylesford Farm
Vanilla rice pudding with apple & blackberry compote
Rice pudding might be quite an old-fashioned recipe, but often the classics become so for a reason. You can make it at any time of the year and serve it on its own or with whatever fruit you like, but it is particularly good with apples and blackberries in the autumn. You might think that this method of making rice pudding looks difficult because it is cooked in a bowl over a pan of simmering water, but in fact it is much easier than directly on a hob, as you barely have to stir and you don’t have to watch it to make sure it isn’t catching during the slow cooking (this gentle cooking is also what makes the pudding so soft and creamy). All you need to do is check now and then that the water in the pan isn’t boiling away.
SERVES 4 6 PREP 5 mins
COOK 1 hr 30 mins EASY V
150g risotto rice
75g sugar
500ml whole milk
10g butter, cubed
1 vanilla pod, split in half and
seeds scraped out
1 tsp ground nutmeg 300ml double cream
For the compote
2 small cooking apples, peeled,
cored and chopped
60g caster sugar
1/2 lemon, juiced
150g blackberries 1 Put the rice, sugar, milk, butter, vanilla (the seeds and the pod) and nutmeg in a large ovenproof bowl. Cover with foil and place over a pan of gently simmering water – make sure the base of the bowl isn’t touching the water. Cook for about 11/2-2 hrs, stirring occasionally and making sure the water in the pan doesn’t evaporate away – top it up as necessary. It’s ready when most of the liquid has been absorbed, the rice is soft and the pudding has thickened. Remove from the heat, stir in the double cream and remove the vanilla pod.
2 To make the compote, put the apples, sugar and lemon juice in a small pan with 3 tbsp water.
Cover and bring to the boil, stirring occasionally until the apples soften. Stir in the blackberries, cook for a few more minutes until the berries are soft but still holding their shape, then remove from the heat. Serve the rice pudding in bowls with a spoonful of the compote on top.
GOOD TO KNOW gluten free
PER SERVING (6) 491 kcals • fat 32g • saturates 20g • carbs 45g • sugars 25g • ibre 1g • protein 6g • salt 0.2g