Creamy rice pudding is perhaps the ultimate comfort food. We've made a fragrant rose ice-cream to serve on top, but a good store-bought vanilla would do the trick too. The pretty pale rose petals are a bit of fancy fun - totally optional.
- 300 ml each pouring cream and milk
- Scraped seeds of 1 vanilla bean
- Finely grated rind and juice of 1 orange
- 30 gm butter, coarsely chopped
- 120 gm arborio rice
- 150 ml dessert wine
- 4 egg yolks
- 150 gm raw caster sugar
- 1 tsp rosewater, or to taste
- To serve: flaked almonds, icing sugar and rose petals (optional)
- 600 ml pouring cream
- 150 ml milk
- 7 egg yolks
- 140 gm raw caster sugar
- 2 tsp rosewater, or to taste
- 1For rose ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour in cream mixture and whisk to combine. Tip back into saucepan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, whisk in rosewater to taste, then refrigerate to chill. Churn in an ice-cream machine, transfer to a container and freeze until required. Makes about 1 litre.
- 2For rice pudding, bring cream, milk, vanilla seeds and orange rind to the simmer in a saucepan over medium heat, then set aside. Melt butter in a saucepan over medium heat, add rice and stir until lightly toasted (1-2 minutes). Add wine and orange juice, stir until absorbed, then add milk mixture and bring to the simmer. Reduce heat to low-medium and cook, stirring occasionally, until thick and rice is tender (20-25 minutes). Whisk yolks and sugar in a bowl until thick and pale, stir into rice and cook, stirring continuously, until thickened (1-2 minutes). Remove from heat, add rosewater to taste, and serve warm scattered with flaked almonds, icing sugar and rose petals, and topped with rose ice-cream.