Risotto Rice Pudding- Perfect for a Dinner Party - Jen's Kitchen

Risotto Rice Pudding- Perfect for a Dinner Party


Rice Pudding is just the most comforting of desserts. It’s right up there with Apple Pie in my books.

Apple pi dish :)
Love that joke…. soz

I’ve had risotto rice as a dessert in quite a few restaurants. But had never tried it myself.  I’ve adapted a Tom Kerridge Recipe (I know -it’s my cookbook du jour, or du moi as it happens).  And of course you can make risotto with pudding rice too, it just takes a bit longer.

Conversely rice pudding with risotto rice is nice and quick.  I’ve used arborio.  As one of my chef idols Angela Hartnett also uses arborio in her rice pudding, it must be right. Tom’s additions of peaches and mint make it a fresher dessert than it first seems.

Risotto Rice Pudding with Peaches and Mint

Ingredients

200g Arborio Rice

50g Butter

450ml double cream (you’ll be fine, go for a walk tomorrow)

400ml full fat milk (a long walk)

50g light muscavado sugar

Crème fraîche Topping:

Crème fraîche

1 tablespoon icing sugar

2 teaspoons of cinnamon

Zest of an orange (if you have one)

To Finish

Some peaches, de-stoned and chopped into bite size pieces

some mint leaves, torn roughly

3 tablespoons of light muscavado sugar

Method

Now, bear with me- the method seems a bit pouncy- go with it- you should have seen the bits I left out.

Add the rice to a dry saucepan.  Shake over a medium heat until the grains start to turn brown.  Remove immediately to a bowl (to prevent them over cooking- once they start turning it’s a slippery slope to burnt).

Arborio Risotto rice starting to brown
Arborio Risotto rice starting to brown

Melt the butter in the same pan until it also starts to turn brown.

Beurre Noisette preparation
Beurre Noisette preparation

Turn down the heat and add the rice back in, stirring constantly.  When well covered in the butter add all of the liquid. And the sugar.  Stir gently for about 20 minutes until cooked. If the rice looks dry simply add some more milk. Then leave to rest for 5 minutes.

While the rice is cooking, mix the Crème fraîche ingredients.  Whip this if you can until semi solid.  This very much depends on the type of Crème fraîche.  But it’s fine just drizzled over the pudding at the table.

Scoop the rice into the serving dish and sprinkle with the remaining sugar.  Toss the peaches and mint leaves over the rice also.

Peaches and Brown Sugar
Peaches and Brown Sugar

Serve with the Crème fraîche if you feel you need to!.

Risotto

DIVINE.

 

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