Ingredients Jump to Instructions ↓

  1. 700ml milk

  2. 75g castor sugar

  3. Pinch of salt

  4. 1 vanilla bean (split and scrape)

  5. 120gm calrose rice

  6. 350ml cream

  7. 30gm butter

  8. 75gm flaked Almonds

  9. Cognac to taste

  10. 12 good quality dried figs

  11. 1 vanilla bean

  12. 1 lemon- zest finely sliced, and juiced

  13. 1 orange, as for lemon

  14. 4 cloves

  15. 6 cracked black peppercorns

  16. 250gm sugar

  17. 1 Litre water

Instructions Jump to Ingredients ↑

  1. Bring the milk, sugar, salt and vanilla to the boil.

  2. Stir in the rice, turn to a low heat and continue stirring regularly, until the rice is completely cooked. Set aside and allow to cool.

  3. Whip the cream to soft peaks, fold through the rice a third at a time till all is incorporated evenly. Add in a dash of cognac. Place in the refrigerator for 20 mins before serving.

  4. Heat the butter till foaming, add in the almonds and toss through the butter till golden, strain away the butter.

  5. Blanch the citrus zest starting in cold water and bringing to the boil, drain and repeat three times (this will take away the bitterness)

  6. Make sugar syrup from the water, sugar, lemon and orange juices, cloves, peppercorns and vanilla beans. Simmer gently for ten minutes.

  7. Add the blanched zest, figs and poach gently till tender.

  8. To serve just scatter the toasted almonds over the chilled rice.


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