Chilled vanilla rice pudding with Muscat-soaked nectarines

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.