A dessert that is sure to please.

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

  • For the rice pudding, preheat the oven to 140°C (280°F/Gas 1).
  • Place a saucepan onto a medium heat and add the butter and sugar.
  • Add the rice and stir.
  • 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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