Italian rice pudding with cherry compote
1¼ cup(s), (310ml)
⅓ cup(s), (75g)
¼ cup(s), (55g)
2 medium, lightly beaten
Fresh lemon rind
1 tsp, finely grated
Vanilla bean extract
2 cup(s), frozen
1 x 3 second spray(s)
⅓ cup(s), (cooking cream), (80ml)
- Combine the cream and milk in a large saucepan over medium heat until almost boiling. Reduce heat to low. Stir in the rice and cook, covered, for 25 minutes or until most of the liquid has been absorbed and rice is tender. Transfer to a large bowl and set aside to cool to room temperature.
- Preheat oven to 170°C. Lightly spray a 1L (4-cup) capacity ovenproof dish with oil. Whisk the egg, lemon rind, 2 tablespoons of the sugar and vanilla in a medium bowl until combined. Stir into the rice and transfer to the prepared dish. Place dish in a roasting pan and pour enough boiling water into pan to come halfway up the side of the dish. Bake for 45 minutes or until just set in the middle.
- Meanwhile, combine the cherries, cinnamon and remaining sugar in a small saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and simmer for 5 minutes. Uncover and cook for a further 5 minutes or until the liquid has reduced and thickened slightly. Remove the cinnamon stick. Serve the rice pudding warm with the cherry sauce.