This dessert combines two favourites – rice pudding and brûlée – in one. The crème fraîche gives a subtle tang to cut the richness. Begin this recipe two days ahead to make the crème fraîche.
Ingredients
Crème fraîche
Rhubarb and vanilla
Method
Main
1.For crème fraîche, stir together cream and buttermilk in a container and leave at room temperature until thick (24-40 hours, depending on climate; do not stir). Refrigerate until required. Makes about 400gm.
2.Preheat oven to 140C. Combine rice, sugar, vanilla bean and seeds, rind and half the milk in a 2-litre baking dish and bake for 1 hour. Add remaining milk, stir, cook for a further hour, then stir in 150gm crème fraîche, and bake until golden and set (45 minutes to 1 hour). Cool slightly, then scatter with caster sugar in a thin even layer and caramelise with a blowtorch or under a hot grill.
3.For rhubarb, bring ingredients and 2 tbsp water to the boil in a saucepan, reduce heat to low and simmer, stirring occasionally, until tender (10-12 minutes). Serve with warm rice pudding and remaining crème fraîche.
Drink Suggestion: Apricotty botrytis sémillon. Drink suggestion by Max Allen
Notes
