Baked rice pudding with spiced apple compôte
By Paul Merrett
From Saturday Kitchen
Ingredients
For the rice pudding
- 50g/2oz butter
- 75g/3oz sugar
- 125g/5oz round-grain pudding rice
- 750ml/1pint 7fl oz milk
- seeds scraped out from 2 vanilla pods
- 150ml/6fl oz double cream
- pinch salt
For the apple compote
- 75g/2oz butter
- 100g/3oz demerara sugar
- 4 Bramley apples, peeled and diced
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp nutmeg
Method
For the rice pudding, preheat the oven to 140C/280F/Gas 1.
Place a saucepan onto a medium heat and add the butter and sugar.
Add the rice and cook until it puffs up.
Add the milk, vanilla pod seeds, cream and a pinch of salt and bring to the boil.
Stir well to combine.
Pour into an ovenproof dish and bake for 2-2½ hours.
For the apple compote, place a saucepan onto a medium heat and add the butter and sugar.
Add the apples and spices and stir to combine.
Bring to a simmer and cook until the apples have softened but still retain some texture.
Allow to cool.
To serve, place a spoonful of rice pudding in a bowl and top with a dollop of apple compote.
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