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Christmas Rice
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Christmas Rice
Not just for rice pudding fans, this wonderful dessert is flavoured with vanilla and brandy and enriched with cream before being layered in a dish with red fruit and slivered almonds. Red fruit is traditional in Scandinavia but apricot or apple compote are just as delicious.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
-
Total time:
40 minutes
Ingredients
- 700 ml whole milk
- 100g pudding rice
- A vanilla pod
- 142ml pot Waitrose Pouring Double Cream
- 30-45ml brandy
- 25g caster sugar
- Half a 600g jar Bonne Maman Red Cherry Compote
- 50g slivered almonds
Method
- Bring the milk to the boil in a heavy saucepan then stir in the rice and vanilla pod. Cook, stirring for 5 minutes then cover and simmer very gently for 25 minutes until the rice is tender and the mixture has thickened. Remove the vanilla pod and leave to cool.
- Whip the cream until just floppy then fold into the rice with the brandy and sugar to taste. Layer up the rice and cherry compote in a glass dish or individual dishes and scatter with slivered almonds. Chill until ready to serve.
Comments
This recipe was first published in December 1999.
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