Rice pudding and balsamic strawberries
Serves: 6
Ready in: 60 mins +
"A rice pudding doesn’t have to be extraordinary to be comforting and delicious. As long as the rice is cooked fully, there’s plenty of creaminess and some sort of jam to go with it, I’m happy. The balsamic strawberries are a nice and quick compote option instead of jam. You can do this on the hob instead of the oven; it’ll take about 45 minutes to an hour, and make sure you’ve got some spare milk or water to add splashes along the way, should it dry out." Recipe extracted from Home Bird by Megan Davies, published by Ryland Peters & Small (£16.99). Photography by Clare Winfield © Ryland Peters & Small
Ingredients:
For the rice pudding:
110g pudding rice (or risotto rice)170ml single cream
620ml full fat milk (or semi-skimmed)
3 tbsp golden caster sugar
¼ tsp mixed spice
a good pinch of sea salt
1 vanilla pod
For the balsamic strawberries:
200g strawberries3 tbsp caster sugar
2 tbsp balsamic vinegar
a 1.5 litre baking dish, greased with butter
method:
- Preheat the oven to 160C/325F/Gas 3. Add the pudding rice, cream, milk, sugar, mixed spice and salt to the prepared baking dish.
- Halve the vanilla pod lengthways, then scrape out the seeds. Add the seeds and pod halves to the baking dish, too. Mix well to combine (whilst trying to avoid scraping off the butter from the dish), then transfer to the middle shelf of the preheated oven and bake for two hours (stirring halfway through), until the rice is fully cooked and there is a golden skin on top.
- Meanwhile, remove the stalks from the strawberries and halve them. Add the strawberries to a saucepan with the sugar, balsamic vinegar and two tablespoons water. Bring to the boil and then bubble away for about five minutes, until the strawberries have broken down and the liquid turns syrupy, making sure you stir often. Remove from the heat and cool.
- Remove the rice pudding from the oven, stand for a couple of minutes and then serve with the balsamic strawberry compote.
- Reheat any leftovers in a pan with a good splash of milk, and make sure it’s piping hot before you serve.
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