Updated: Apr 7, 2020
Rice pudding - Serves 4 people
50g basmati rice
25g caster sugar, plus a little more to cook the blueberries in
1/2 vanilla pod
1 teaspoon butter
100ml double cream
100g chopped roasted macadamia
Splash cider vinegar
2 sprigs tarragon leaves picked & stalks reserved
Melt the butter in a heavy bottomed pot, add the rice & toast for 30 seconds without colouring. Add the milk, sugar, vanilla, & cook on a low heat until the rice is cooked & milk has been absorbed. Once cooked, set aside to cool down & incorporate the double cream.
Heat up a pan with a little caster sugar & make a light caramel, add the blueberries, tarragon stalks, stir & cook for 1 minute. Deglaze with a splash of cider vinegar, & cook for a further minute.
When serving, divide the pudding into 3 bowls, add a couple of spoons of blueberries & chopped macadamia on top, garnish with fresh tarragon leaves.
This dessert can be served chilled or warm.