Apple and Rosemary Rice Pudding
Serves 6 - 8
Ingredients
6 cups Milk
1 cup of Sugar
2 cups short grain Rice (not sushi or Arborio rice)
2 tbsp Butter
1 cup Walnuts
I Apple and Rosemary Paste diced
1/2 cup runny Cream
Method
Pre-heat the oven to 160C.
Toast the walnuts on a baking sheet until golden brown being careful not to burn them.
Pour the milk, sugar, rice and butter into a large pot and stir. Once the rice has started cooking, mash it with a wooden spoon to try and break some of the rice grains and then simmer very gently for an hour – stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Once cooked, remove from the heat, add the walnuts and the apple and rosemary paste. Finish with the runny cream, stir to combine and pour into a large serving dish, garnish with a few extra walnuts and serve immediately.