Creamed Rice brulee with spiced apricot and apple compote

P15 minutes C55 minutes S12


1ltr milk
1ltr water
80g unsalted butter
400g Riviana Arborio Rice
2 vanilla beans, split and scraped
100g caster sugar
500ml cream
4 egg yolks


400g caster sugar
400ml water
1 cinnamon quill
4 cardamom pods, crushed
1 vanilla bean, split and scraped
2 lemons, juice and zest
700g Riviana Apricot Halves, drained
700g Riviana Sliced Apples, drained


Creamed Rice Brulee
Place milk and water in a saucepan and bring to a simmer.


Meanwhile melt butter in a large heavy based pan over medium heat add rice and cook for 2 minutes, then add vanilla beans.


Add hot milk mixture to rice, one ladle at a time, stirring consistently until all milk has been absorbed and rice is cooked and tender. Add sugar.


In a bowl whisk together cream and egg yolks. Add to rice and cook until thick and creamy over a low heat.


Divide rice evenly between serving ramekins and leave to cool then refrigerate until needed.


To serve, sprinkle each ramekin with 2 teaspoons caster sugar and caramelise the tops using a blowtorch or under a hot grill.


Onto serving plates, place brulee and a small bowl of the warmed compote. A scoop of vanilla bean ice cream is a great addition to this dessert.


Spiced Apricot and Apple Compote
Combine sugar, water, cinnamon quill, cardamom pods, vanilla bean and lemon zest and juice in a large saucepan.


Place over a medium heat and stir until sugar dissolves, then slowly bring to the boil.


Reduce heat and simmer for 10 minutes, then pour hot syrup over the apricots and apples.


Cover with clingfilm and cool to room temperature. Refrigerate until needed.

Products used