Comforting Dessert

Rice pudding with strawberry jam and pistachio brittle

Name: Rice pudding with strawberry jam and pistachio brittle
Cook time: 80 min
Total time: 80 min
Yield: 2
Ingredients: 120g Arborio rice; 80g caster sugar; 1 vanilla bean, split, seeds scraped; 1 cinnamon quill; 1/2 tsp ground nutmeg; 700ml milk; 3/4 cup (185ml) evaporated milk; 3/4 cup (185ml) double cream; 250g strawberries, hulled; 250g caster sugar; Juice of 1 lemon; 1 tsp rosewater; 1 cup (220g) caster sugar; 1/4 cup (90g) golden syrup; 20g unsalted butter; 1/2 tsp bicarbonate of soda; 3/4 cup (185g) pistachios, toasted

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1h 20m

Rice pudding with strawberry jam and pistachio brittle

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by Mike McEnearney

Chef and delicious. columnist

Mar 13, 2016

Mike McEnearney's rice pudding with strawberry jam and pistachio brittle is the perfect comfort food for a cold Winter's day. It's sweet, creamy, textured and truly indulgent.

120g Arborio rice
80g caster sugar
1 vanilla bean, split, seeds scraped
1 cinnamon quill
1/2 tsp ground nutmeg
700ml milk
3/4 cup (185ml) evaporated milk
3/4 cup (185ml) double cream

Loose strawberry jam

250g strawberries, hulled
250g caster sugar
Juice of 1 lemon
1 tsp rosewater

Pistachio Brittle

1 cup (220g) caster sugar
1/4 cup (90g) golden syrup
20g unsalted butter
1/2 tsp bicarbonate of soda
3/4 cup (185g) pistachios, toasted

Method

1.

For the jam, toss strawberries and sugar in a bowl and chill overnight. The next day, transfer to a saucepan and place over high heat. Bring to the boil, then reduce heat to medium and simmer until mixture reaches 105°C on a sugar thermometer. Add lemon juice and simmer for a further 2 minutes. Remove from heat and stir through the rosewater. Pour into a 400ml sterilised jar.
2.

For the brittle, line a baking tray with baking paper and lightly grease. Combine sugar, syrup, butter and 1/2 cup (125ml) hot water in a pan over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 20 minutes or until golden and mixture reaches 150°C. Remove from heat and whisk in bicarb, pistachio and 1/2 tsp salt flakes. Pour onto tray, set aside for 20 minutes or until hard. Break into pieces.
3.

For the pudding, place rice, sugar, vanilla pod and seeds, cinnamon, nutmeg and milk in a pan over medium-low heat. Cook, stirring frequently, for 40 minutes or until rice is tender. Add evaporated milk and cook for a further 10 minutes or until thickened. Cool to room temperature, then remove cinnamon and fold through cream.
4.

Serve the rice pudding with jam and pistachio brittle.