Almond rice pudding and cherry compôte
Method
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Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.
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Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using.
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Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte.
Ingredients
- 1½ litres/2½ pints whole milk
- 300g/10½oz short grain or pudding rice
- 15g/½oz butter
- 3 tbsp caster sugar
- 1 vanilla pod, split
- 100g/3½oz blanched almonds, finely chopped
For the cherry compôte
- 500g/1lb 2oz cherries, pitted
- 100g/3½oz caster sugar
- 1 lemon, juice only
- 2 tsp arrowroot
- kirsch, to taste (optional)
To serve
- 100ml/3½fl oz double cream, whipped
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Almond rice pudding and cherry compôte
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