Keep any leftover rice pudding to fold through ice-cream or have as a decadent brekkie treat. - Alistair Wise
- 600 ml milk
- 600 ml pouring cream
- 2 vanilla beans, split and seeds scraped
- 240 gm caster sugar
- 240 gm short-grain rice, such as carnaroli
- 6 egg yolks
- 200 gm caster sugar
- 6 Granny Smith apples, cut into wedges
- 80 ml Calvados (see note)
- 1Heat milk, cream, vanilla beans and seeds, and half the sugar in a large heavy-based saucepan over medium heat, stirring to dissolve sugar. Add rice, bring to the boil, reduce heat to low and stir occasionally until thick and rice is tender (15-20 minutes). Whisk egg yolks and remaining sugar until thick and pale. Remove rice mixture from heat and whisk in egg mixture, return to heat and stir continuously to lightly cook eggs (5 minutes). Remove from heat, set aside and keep warm.
- 2For Calvados apples, heat a large frying pan over low-medium heat, scatter sugar over base and cook until caramelised (6-7 minutes), stirring only the caramelised edges. Add apples, deglaze with Calvados and cook, turning to coat, until apples are tender and caramel is dark (6-7 minutes). Serve immediately with rice pudding.
Calvados, a brandy made with apples, is available from select liquor stores.