Rice pudding often gets a bad rap. I blame school dinners, with their slimy, gooey iterations, which were always covered in unattractive skin. But I was the kid in elementary school who would skip main courses and go straight for dessert, and if there was rice pudding, even better! At the gurdwara, I would skip the roti and go straight for a bowl of kheer (rice pudding) with jalebi (syrupy fried dough); I just love it. Today’s cold rice pudding with apple is comforting and refreshing after a meal.
Cold rice pudding with apples
Homework 20 minutes
It serves 3-4
For the rice pudding
50 g of rice pudding
1 cinnamon stick
1 vanilla podparty along
30g golden brown sugar
TO great pinch of salt flakes
550ml whole milk
200ml double cream
for the apples
350g bramley applespeeled, cored and chopped into 2 cm pieces
60 g light brown sugar or golden icing sugar
1 tsp vanilla bean paste (optional)
Put the rice, cinnamon, vanilla, caster sugar, salt, 400ml milk and cream in a medium saucepan and bring to a simmer over medium heat. Lower the heat and stir frequently until the rice begins to float to the surface. Lower the heat to low and cook, stirring occasionally to prevent the rice from sticking to the pan, for one hour to 90 minutes. Check that it’s cooked (it shouldn’t be chalky or too soft – a bit of a bite is fine), then turn off the heat and add the remaining 150ml of milk. Let cool, fish out and discard the vanilla pod, then chill.
While the rice is cooking, make the apples. Put the fruit in a saucepan with the sugar and vanilla paste, if using, and cook over medium-low heat, stirring frequently, for 15 to 20 minutes, or until the apples are translucent. Let cool before serving.
Serve the chilled rice pudding into bowls and place a generous dollop of apples on top.