Why restrict rice pudding to the wintry months when it's so refreshing served chilled with summer fruit, such as the roasted cherries we've used here? All the elements can be prepared in advance, making this an excellent dessert for entertaining.
- 1.25 litres (5 cups) milk
- 250 ml (1 cup) pouring cream
- 2 vanilla beans, split and seeds scraped or 2 tsp vanilla extract
- 2 cinnamon quills
- Thinly peeled rind and juice of 1 orange
- 30 gm butter, diced
- 300 gm carnaroli rice
- 60 ml dessert wine
- 4 egg yolks
- 165 gm (¾ cup) caster sugar
- To serve: pistachio nuts slivered or chopped
- 400 gm cherries, halved and pitted
- 220 gm (1 cup) caster sugar
- 40 ml dessert wine
- Juice of ½ orange and ½ lemon
- 1Bring milk, cream, vanilla, cinnamon and orange rind to a simmer in a saucepan over medium-high heat and keep warm. Melt butter in a separate saucepan over medium-high heat, add rice and stir to coat and lightly toast (1-2 minutes), then add orange juice and dessert wine, and stir until liquid is evaporated. Add milk mixture a third at a time, ladling through a sieve (discard solids), and simmer, stirring occasionally, until most of the liquid is absorbed before adding more liquid. Simmer until rice is al dente (20-25 minutes).
- 2Meanwhile, whisk yolks and sugar in a bowl until thick and pale, add to al dente rice mixture and stir continuously until thickened (4-5 minutes). Transfer to a container and refrigerate to chill.
- 3For roast cherries, toss ingredients in a small roasting pan, spread out in a single layer and roast, stirring occasionally, until cherries are tender (10-12 minutes). Set aside to cool.
- 4Spoon rice pudding into chilled dishes, top with roast cherries and roasting juices, scatter with pistachios and serve.
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