Arborio Rice Pudding with Autumn Fruit and Berry Compote
Dessert / Gluten Free / Nut Free / Shellfish Free / Low Cholesterol / Suitable for Diabetics / Plain Soft Food / Vegetarian
Preparation time: 1hours
Submitted by: Lead Cook - Susan Wilk
100 gms Arborio rice
750 mls Whole milk
50 mls Single cream
60 gms Caster sugar
Few Vanilla beans – freshly scraped from the pod
50 gms Caster sugar
250 gms Mixed seasonal fruit - washed and cut into chunks.
Use whatever soft fruit is in season, e.g. Plums and or damsons (de-stoned), rhubarb, apples, pears and frozen berries
1. Start by making the compote. Combine together the fruit and sugar in a saucepan.
2. Cook over a low heat until the sugar is dissolved and the fruit is soft - but not total mush. Check for sweetness as some autumn fruits can be a bit tart.
3. Heat the milk, cream, vanilla and sugar for the rice pudding over a medium heat until just simmering.
4. Stir in the rice and cook, stirring occasionally - for about 25 to 30 minutes or until the rice is tender and most of the liquid has evaporated.
Do not let the rice pudding absorb too much milk as it will carry on cooking before it is served. If necessary add in a bit more milk. If it looks a bit runny when serving, it will be fine - once it is served!
Substitute full-fat milk for semi-skimmed - if you are trying to lose or maintain your current weight.
You could use vanilla extract(not essence).
As an alternative to fresh fruit, use frozen berries (available from supermarkets). You may need to use a little more sugar as frozen fruit can be quite tart.