Baked rice pudding with spiced apple compôte
An average of 3.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 2
Ingredients
For the rice pudding
- butter: 50g/2oz butter
- sugar: 75g/3oz sugar
- pudding rice: 125g/5oz round-grain pudding rice
- milk: 750ml/1pint 7fl oz milk
- vanilla pods: seeds scraped out from 2 vanilla pods
- double cream: 150ml/6fl oz double cream
- salt: pinch salt
For the apple compote
- butter: 75g/2oz butter
- demerara sugar: 100g/3oz demerara sugar
- Bramley apples: 4 Bramley apples, peeled and diced
- ground ginger: ¼ tsp ground ginger
- cinnamon: ¼ tsp ground cinnamon
- nutmeg: 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.
