RICE PUDDING WITH CHERRY SAUCE

For the rice pudding:

❚ 2 vanilla beans

❚ 300 mL (1 1/4 cups) water

❚ 300 g (1 1/2 cups) shortgrain rice

❚ 1.6 L (1 quarts) whole 2⁄ 3 milk

❚ 2 tsp fine sea salt

❚ 2 tbsp granulated sugar

❚ 500 mL (generous 2 cups) whipping cream

❚ 150 g (generous 1 cup) blanched almonds, coarsely chopped

For the cherry sauce:

❚ 700 g (generous 3 cups) pitted cherries, fresh or frozen

❚ 150 g (3/4 cup) granulated sugar, or to taste

❚ 1 vanilla bean, split

❚ 500 mL (2 cups) water

❚ 3 tbsp corn starch

1. For the rice pudding, split one of the vanilla pods lengthways, without cutting it all the way through.

2. Bring the measured water to the boil in a large, heavybased saucepan, add the rice and let it boil for 2 minutes, stirring. Add the milk and split vanilla pod, stirring until it returns to the boil, then reduce the heat to low. Cover and cook for 15–20 minutes, stirring often so it doesn't burn. It's done when the rice is soft without being overcooked. Remove from the heat and add the salt. Leave until cold, or overnight.

3. When it is time to finish the pudding, remove the split vanilla pod and transfer the rice mixture to a large bowl.

4. Cut the second vanilla pod lengthways, scrape out the seeds with the tip of a knife and add them to the rice with the sugar. Whip the cream in a bowl until it forms soft peaks. Fold onethird of the cream into the rice to loosen it, then fold in the rest with the chopped almonds. Season to taste with a pinch more salt or sugar if you want.

5. For the cherry sauce, mix the cherries, sugar and split vanilla pod with the measured water in a saucepan. Bring to the boil, then reduce the heat and simmer for 15 minutes. `Slake' (mix) the corn starch in 3 tbsp of water in a small bowl until smooth. Slowly add it to the cherry sauce until it thickens, stirring constantly, then taste and add more sugar, if you want. Serve the cold rice pudding with the hot cherry sauce. Serves: 6–8