Rice pudding typically will get a nasty rap. I blame faculty dinners, with their slimy, claggy iterations, which have been all the time coated by an unappealing pores and skin. However I used to be the kid at major faculty who would skip the mains and head straight for dessert, and if there was rice pudding, even higher! On the gurdwara, I’d skip the roti and go straight to a plate of kheer (rice pudding) with a jalebi (syrupy, deep-fried batter); I simply adore it. In the present day’s chilly rice pudding with apple is reassuring and refreshing after a meal.
Chilly rice pudding with apples
Prep 20 min
Prepare dinner 1 hr+
Chill 1 hr+
For the rice pudding
50g pudding rice
1 cinnamon stick
1 vanilla pod, cut up lengthways
30g golden caster sugar
A giant pinch of flaky salt
550ml entire milk
200ml double cream
For the apples
350g bramley apples, peeled, cored and roughly chopped into 2cm items
60g gentle brown sugar or golden caster sugar
1 tsp vanilla bean paste (non-compulsory)
Put the rice, cinnamon, vanilla, caster sugar, salt, 400ml of the milk and the double cream in a medium saucepan and produce to a mild simmer over a medium warmth. Flip down the warmth and stir often till the rice begins to drift in the direction of the floor. Flip down the warmth to low and prepare dinner, stirring often to stop the rice sticking to the pan, for an hour to 90 minutes. Take a look at that it’s cooked – it shouldn’t have any chalkiness, nor be too mushy: a small quantity of chew is nice – then take off the warmth and stir within the remaining 150ml milk. Depart to chill, fish out and discard the vanilla pod, then chill.
Whereas the rice is cooking, make the apples. Put the fruit in a pan with the sugar and vanilla bean paste, if utilizing, and prepare dinner on a low-medium warmth, stirring often, for 15 to twenty minutes, or till the apples are translucent. Depart to chill earlier than serving.
Serve the chilly rice pudding in bowls and dollop a beneficiant spoonful of the apples on high.