rice pudding + blueberry purée
serves two
125g blueberries
1 tbsp caster sugar
a squeeze of lemon juice, to taste
40g pudding rice
350ml milk
1 heaped tbsp caster sugar
1/2 vanilla pod
a pinch of cinnamon
3-5 tbsps crème fraîche, to taste
Bring the blueberries, sugar and lemon juice slowly to a boil and simmer for about 3-4 minutes until the berries are broken down. Blitz in a processor to a purée.
Place the rice, milk and sugar in a saucepan. Split the half of vanilla lengthways, scrape the seeds into the milk and throw in the pod as well. Add a pinch of cinnamon. Bring to a boil and simmer for 30-35 minutes until the rice is cooked, stirring regularly. Remove the vanilla pod. Add crème fraîche until you have the consistency you like. Pour into two bowls and swirl in as much of the purée as you fancy (you may have some left over).
125g blueberries
1 tbsp caster sugar
a squeeze of lemon juice, to taste
40g pudding rice
350ml milk
1 heaped tbsp caster sugar
1/2 vanilla pod
a pinch of cinnamon
3-5 tbsps crème fraîche, to taste
Bring the blueberries, sugar and lemon juice slowly to a boil and simmer for about 3-4 minutes until the berries are broken down. Blitz in a processor to a purée.
Place the rice, milk and sugar in a saucepan. Split the half of vanilla lengthways, scrape the seeds into the milk and throw in the pod as well. Add a pinch of cinnamon. Bring to a boil and simmer for 30-35 minutes until the rice is cooked, stirring regularly. Remove the vanilla pod. Add crème fraîche until you have the consistency you like. Pour into two bowls and swirl in as much of the purée as you fancy (you may have some left over).