The inspiration here is the Spanish rice pudding arroz con leche. It’s delicious served chilled, but if cold rice pudding isn’t your thing, you can happily eat it warm – just stir in all the cream after you add the egg yolk.
Recipe: Lucas Hollweg
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- Pluscooling, chilling
Put the grapefruit on a board. Using a sharp knife, cut off both ends, then cut down around the curve of each fruit in strips to remove the peel and pith, setting aside the peel. Over a bowl, slice the fruit on either side of the papery membranes to remove the segments. Set aside with their juice in the bowl.
Take 3 strips of the peel and use a sharp knife to carefully remove all the white pith. Slice the peel into thin strips, then cut these in ½ widthways and put in a saucepan with the rice, milk, sugar, cinnamon stick, a pinch of salt and the vanilla pod and seeds. Bring to a gentle simmer and cook for 35 minutes. Take off the heat, carefully remove and discard the vanilla pod and cinnamon stick, then quickly beat in the egg yolk, followed by 75ml cream. Set aside to cool.
When cooled, stir in the remaining cream and divide among 4 small bowls. Chill until needed. Serve with a few segments of grapefruit on top (leaving the juice behind) and a sprinkle of ground cinnamon, if liked.