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.
- 100 gm short-grain rice
- 85 gm raw caster sugar, plus extra to serve
- 1 vanilla bean, split, seeds scraped
- Finely grated rind of 1 lemon
- 1 litre (4 cups) milk
- 500 ml pouring cream
- 60 ml (¼ cup) buttermilk
Rhubarb and vanilla
- 750 gm rhubarb, cut into 3cm lengths
- 110 gm (½ cup) caster sugar
- Juice and rind of 1 orange
- Scraped seeds of 1 vanilla bean
- 1For 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.
- 2Preheat 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.
- 3For 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