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Fried rice pudding with apple agrodolce
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Prep Time:
360 minutes
Cook Time:
90 minutes
Total Time:
450 minutes
Elevate classic rice pudding with a flavorful apple sauce twist.
Ingredients:
  • 375ml (1 1/2 cups) thickened cream
  • 1 vanilla bean, split lengthways, seeds scraped
  • 100g (1/2 cup) caster sugar
  • 4 eggs
  • 2 egg yolks
  • 165g (3/4 cup) medium-grain rice, rinsed well
  • 60g butter, chopped
  • 55g (1/2 cup) walnuts, toasted, coarsely chopped
  • Purple rosemary flowers, to serve (optional)
  • Double cream, to serve
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) red wine vinegar
  • 65g (1/3 cup) raisins
  • 2 strips lemon rind
  • 1 sprig fresh rosemary
  • 4 green apples, peeled, cored, cut into 5mm-thick slices
Instructions:
  • In a saucepan over medium heat, combine milk, cream, vanilla pod, and seeds. Bring to a boil, then let it sit for 20 minutes to infuse and cool slightly. Remove and discard the vanilla pod.
  • Preheat the oven to 160C/140C fan forced and set an ovenproof dish in a roasting pan.
  • Combine sugar, eggs, and yolks in a large bowl until smooth. Slowly mix in the milk mixture until well combined. Fold in the rice. Transfer the mixture to an ovenproof dish. Create a water bath by adding boiling water to the roasting pan halfway up the side of the dish. Bake for 1 hour and 10 minutes, stirring every 10 minutes during the first 30 minutes, until a knife comes out clean when inserted in the center. Remove the dish from the water bath and let it cool slightly. Chill, uncovered, in the fridge overnight for the perfect set.
  • In a saucepan, combine the brown sugar, vinegar, raisins, lemon rind, and rosemary over low heat. Stir until the sugar dissolves, then gently simmer. Add the apple slices and simmer for 10 minutes until tender but still intact, stirring occasionally.
  • Slice the rice pudding into 6 portions. Heat one-third of the butter in a large non-stick frying pan over medium heat. Add 2 portions of pudding and cook for 2 minutes until golden. Carefully flip the slices and cook for another 2 minutes until golden. Transfer to a plate, cover, and keep warm. Repeat with the remaining portions and butter.
  • Plate the dish, drizzle with the agrodolce sauce, and garnish with a sprinkle of walnuts and rosemary flowers. Serve alongside a dollop of double cream.

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