Chilled vanilla rice pudding & warm spiced pineapple
FOR RICE PUDDING
100g short grain
500ml full cream milk
500ml double cream
75g caster sugar
1 vanilla pods split
FOR SPICED PINEAPPLE
40g butter
300g fresh pineapple, peeled & diced
1 vanilla pod split
1 star anise
1 cinnamon stick
30ml dark rum
3 tablespoon dark soft brown sugar
3 tablespoons honey
Put rice in a pan and cover with cold water, bring to boil and remove from heat and rinse under cold water. Drain and put into clean pan, add milk, cream, sugar and vanilla pod and stir to mix.
Simmer only for about 45 minutes. Keep stirring so it doesn’t stick. Once rice is cooked and tender remove from heat and place in a bowl, cover and chill until cold.
Melt butter in pan, add the pineapple, vanilla, star anise, cinnamon and cook for about 5 minutes.
Add rum, honey and brown sugar and cook for a further 5 minutes.
Remove the pineapple from the pan to a bowl then reduce the remaining liquid by half.
Add the syrup to the pineapple and remove the vanilla pod and discard.
To serve add more double cream to the rice pudding to get a thick but smooth moving consistency.
Add to serving bowl and heat required portion of pineapple then serve over the rice pudding with a good tablespoon of the syrup.