Rice pudding with extra zing

by Nick Nairn FROM restaurateur to celebrity chef and food campaigner, Nick Nairn has had a long and pioneering career in the UK food industry. A familiar face from television, Nick is equally famous for his staunch support of top quality Scottish produce and passionate advocacy of healthy eating. (Serves 4) 60g round pudding rice, or Arborio 350ml full fat milk 30g sugar ½ vanilla pod ½ leaf of gelatine, soaked in cold water 70g good quality creme fraiche 80ml semi-whipped double cream 100g caster sugar 3 thick fresh pineapple rings, core removed and cut into quarters Bowl of ice 1 Preheat the oven to 180°C. 2 Bring a pan of water to the boil and add the pudding rice. Simmer for exactly 10 minutes, drain and set aside. 3 In a clean pan add the milk, sugar and the seeds from the vanilla pod and the rice and bring to the boil. Turn down and simmer until the milk starts to coat the rice. This should take 10-15 minutes. 4 Taste the rice to ensure it’s thoroughly cooked. If it’s still a little chalky, add a little more milk and cook until soft. Once ready, remove from the heat and add the softened gelatine and stir to dissolve. 5 Transfer the mix into a metal bowl and place over another bowl filled with ice and stir continuously to cool and thicken. When thick add the creme fraiche and the semi-whipped cream and gently fold together. 6 Place three mousse rings (about 3.5cm by 7cm) onto a baking sheet. Spoon in the rice mix, lightly levelling the top and chill for 2-3 hours. 7 To make the caramelised pineapple heat a medium-based heavy frying pan. Add the sugar and allow to heat slowly. As soon as the colour begins to change, gently stir to distribute the cold sugar. Take care not to over stir as the sugar will crystallise into lumps. 8 Once you have created a caramel, add the pineapple and a splash of water and keep moving the pan so the caramel starts to thicken again. Then add a splash of water again. After three minutes turn the pineapple and repeat the process, adding water again if required. 9 To serve, take the puddings from the fridge, remove from the rings and place on a large plate. Place the pineapple beside the mousse. Finally, thin the caramel with a touch of water and pour over the finished dish. In association with Taste Communications