Friday, 27 May 2011

Creamy Rice Pudding with Strawberry Compot

With the weather looking like we have gone back to winter why not make this classic pudding with some seasonal strawberries this weekend

Rice Pudding
40g pudding rice
2oz caster sugar
1 vanilla pod
1 pint of milk
Half pint of cream
Knob of butter
Pinch of salt

Place all of your ingredients except the rice into a pan, bring to the boil and add the rice.  Simmer until the rice is tender and the milk is reduced to a thick creamy consistency, stirring regularly.

Strawberry Compote
1lb strawberries
Sugar to taste

Remove the strawberry tops and slice your strawberries in half.  Place in saucepan over a low heat, and pop saucepan lid on, after a couple of minutes your strawberries will start to warm through and release some juice, at this point remove the lid, add any sugar you require and increase the heat to cook strawberries quickly.  Serve with the rice pudding and garnish with brown sugar.

No comments:

Post a Comment