This recipe appears in:Bake the Book: Vanilla Rice Pudding with Cherry and Rum Syrup
A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.
Excerpted from Sweet by Levi Roots (Mitchell Beazley). Copyright (c) 2013. Photographs by Chris Terry.
- 100g (3 1/2 oz) pudding rice
- 1/2 cup double cream
- 18 fl oz milk
- 25g (1 oz) caster sugar
- Pinch of salt
- 1 vanilla pod
- For the Cherry and Rum Syrup:
- 2 tbsp dark rum
- 100ml (3 1/2 fl oz) water
- 2 tablespoons dark or light muscovado sugar
- 100g (3 1/2 oz) dried cherries
Preheat the oven to 350°F. Mix together the rice, cream, milk, sugar and salt. Cut the vanilla pod in half and use a knife to scrape out the seeds, then add these to the rice mixture. (If you like, put the vanilla pod in as well to add a little more flavour.) Pour the mixture into a 10-12 inch diameter ovenproof dish and bake for 2 hours.
Meanwhile, make the syrup. Heat all of the ingredients in a small saucepan set over a medium heat. Bring to the boil, then reduce the heat and cook until the cherries have absorbed all of the liquid, stirring occasionally.
Leave the rice pudding to cool a little, then serve warm or cold with the cherry and rum syrup.