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Matt Preston’s air-fried rice pudding recipe
Matt Preston’s air-fried rice pudding recipe
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Prep Time:
375 minutes
Cook Time:
95 minutes
Total Time:
470 minutes
Elevate traditional rice pudding with a mouthwatering twist - Fried rice pudding with apple agrodolce. A sweet and sour apple sauce takes this dessert to the next level. Inspired by Matt Preston and Michelle Southan, our air fryer version simplifies this irresistible treat.
Ingredients:
  • 750ml (3 cups) milk
  • 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
  • 30g butter, melted
  • 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 the 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. Set a 6cm-deep, 18 x 29cm ovenproof dish in a roasting pan.
  • Combine sugar, eggs, and yolks in a large bowl until smooth. Gradually mix in the milk, then stir in the rice. Transfer the mixture to an ovenproof dish. Place the dish in a roasting pan and add boiling water to reach halfway up the dish's side. Bake for 1 hour and 10 minutes, stirring every 10 minutes during the first 30 minutes, until a knife comes out clean when inserted. Remove from the oven and let it cool slightly, then chill in the fridge for 6 hours or overnight to set.
  • In a saucepan, combine brown sugar, vinegar, raisins, lemon rind, and rosemary. Cook over low heat, stirring until the sugar dissolves. Simmer gently, then add apple slices. Simmer and stir occasionally for 10 minutes until apples are tender.
  • Divide the rice pudding into 6 portions. Place a piece of baking paper at the bottom of the air fryer basket. Add 2 slices of rice pudding on top. Brush with melted butter. Air fry at 180C for 8 minutes or until golden. Keep warm by covering with a plate. Repeat with the rest of the rice pudding slices and melted butter.
  • Plate the dish and generously top it with the flavorful apple sauce. Sprinkle a handful of walnuts and delicate rosemary flowers on top, if desired. Serve alongside a dollop of decadent double cream.

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