Chilled vanilla rice pudding with Muscat-soaked nectarines

Name: Chilled vanilla rice pudding with Muscat-soaked nectarines
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 nectarines, each cut into 6 wedges; 375 ml Muscat Beaumes de Venise; 2 tbsp caster sugar

If the words ‘rice pudding’ conjure memories of school dinners past, you need to give this a go. Gloriously creamy and cooked so that the rice still retains its texture, it works beautifully with the sweet boozy nectarines.

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook35 mins
Total time45 mins
PlusPreparation time 10 minutes + soaking and chilling

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For the nectarines

4 nectarines, each cut into 6 wedges
375ml Muscat Beaumes de Venise
2 tbsp caster sugar

For the rice pudding & to serve

1 vanilla pod
150g risotto rice
85g caster sugar
300ml tub double cream
700ml whole milk, plus 100ml extra
30g roasted hazelnuts, chopped (optional)
Few small leaves from a large basil pot, to serve (optional)

Put the nectarines and wine into a container, and leave at room temperature to steep overnight.
To make the rice pudding, split the vanilla pod lengthways using a sharp knife, then drag the back of the knife along the insides to scrape out the seeds. Put the seeds and pod into a heavy-based saucepan with the rice, sugar, cream and 700ml milk. Place over a medium-high heat.
Bring the rice to a steam, stirring regularly, then cook, allowing the mixture to gently bubble but not boil, for 25-30 minutes, stirring often until the rice is tender but with bite at the centre, and the liquid is glossy and creamy. It will thicken as it cools.
Transfer the rice to a container, leaving the vanilla pod in, then cool to room temperature, stirring occasionally to help it to cool more quickly. Once cooled, stir in the remaining 100ml milk, then cover and chill for at least 4 hours, or preferably overnight.
Once the nectarines have macerated overnight, pour their liquid into a saucepan and add 2 tbsp sugar. Bring to the boil and reduce for 6-8 minutes or until lightly syrupy. Pour back over the nectarines, then cool and chill. if liked.
To serve, divide the rice pudding between bowls, then top with the nectarines and a drizzle of the wine syrup. Finish with a scattering of hazelnuts and small basil leaves.

Cook’s tip

The rice pudding will keep in the fridge for 3-4 days. If it becomes too firm, just gently stir a little more milk through it before serving. The nectarines will keep in the fridge for 4-5 days.

Typical values per serving when made using specific products in recipe