Creamy Rice Puddings with Fruits in Cognac Syrup
Introduction
The fruit to accompany these creamy puddings is utterly gorgeous. It’ll make more than is needed for these puddings, but it’ll keep for several days when refrigerated. It’s delicious with ice cream or custard.
Serves: 6
Ingredients
1 cup dried, tangy apricots, chopped
½ cup pitted prunes, chopped
¼ cup cognac or brandy
250g (8 oz) medium grain rice (I used Australian Calrose rice)
Small piece of cinnamon stick
Small piece of vanilla pod, split
3 strips orange peel
1 L (US just over 2 pints / UK 1¾ pints) full-fat milk
4 Tbsp caster sugar (superfine granulated sugar)
50ml (about 2 fl oz) cream
Method
1 Put the apricots and prunes in a small saucepan, pour over hot water to cover, then bring to a gentle boil. Lower the heat and simmer for 10 minutes, until tender. Stir in cognac or brandy once they’re cool.
2 Put the rice in a saucepan, cover with cold water, and bring to the boil, stirring often. Drain. Return the rice to a clean pan and add the cinnamon stick, vanilla pod, orange zest, and milk. Bring to a gentle boil, then reduce the heat and simmer gently for about 15 minutes, or until most of the liquid has evaporated and the rice is tender, stirring often. The rice should be wonderfully creamy and quite liquid.
3 Remove the cinnamon stick and vanilla pod, then blend in the sugar and cream. Put a large spoonful of apricots and prunes in each ramekin. Top with rice, pressing it in gently but not too firmly, or the puddings will be too solid. Let the puddings stand at room temperature for 30 minutes, then either serve while tepid (I think they are best this way), or cool, cover and refrigerate, then reheat in a microwave or a bain marie (a roasting tin filled with hot water to come halfway up the sides of the ramekins) in an oven preheated to 180°C (350°F).
4 To serve, run a small, thin-bladed knife around the inside of the puddings and invert them onto plates. Leave the ramekins on top of the puddings for a few minutes to allow all the juices to dribble down, then remove them. Serve immediately.