Rice pudding

Ingredients

For the rice pudding:

• 75 g butter
• 125 g sugar
• 250 g arborio rice
• 1 l milk
• seeds scraped out from 2 vanilla pods
• 250 ml double cream
• pinch salt

For the apple compote:

• 75 g butter
• 100 g demerara sugar
• 4 apples (peeled and diced)
• 0.25 tsp ground ginger
• 0.25 tsp ground cinnamon
• 0.25 tsp nutmeg

Method

1. For the rice pudding, preheat the oven to 140°C (280°F/Gas 1).
2. Place a saucepan onto a medium heat and add the butter and sugar.
3. Add the rice and stir.
4. Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.
5. Stir well to combine.
6. Pour into an ovenproof dish and bake for 2-2½ hours.
7. For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.
8. Add the apples and spices and stir to combine.
9. Bring to a simmer and cook until the apples have softened but still retain some texture.
10. Allow to cool.
11. To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote.