Name: Chilled rice pudding with roasted cherries and pistachio
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 - 8
Ingredients: 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; Roast cherries; 400 gm cherries, halved and pitted; 220 gm (1 cup) caster sugar; 40 ml dessert wine; Juice of ½ orange and ½ lemon

Chilled rice pudding with roasted cherries and pistachio

Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.

Serves 6 - 8

Prep

25M

Cook

50M

Total

1H 15M

Skip to Recipe

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.

Ingredients

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

Roast cherries

400 gm cherries, halved and pitted

220 gm (1 cup) caster sugar

40 ml dessert wine

Juice of ½ orange and ½ lemon

Method

Main

1.Bring 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).

2.Meanwhile, 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.

3.For 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.

4.Spoon rice pudding into chilled dishes, top with roast cherries and roasting juices, scatter with pistachios and serve.

Styling by Emma Knowles

Styling by Lucy Tweed