Ingredients
- 1L full cream milk
- 250g Carnaroli Rice
- 500ml pouring cream
- 150g castor sugar
- 2 vanilla beans
- 10g salt
- Nightingale persimmons to serve
Recipe serves: 6
Time: 60 minutes
Difficulty: Easy
Method
Split the vanilla beans.
Add the vanilla beans to a heavy based pan with the rice, milk, sugar and salt.
Bring to a simmer, stirring with a wooden spoon as it comes up to heat.
Cook for 45 minutes, stirring occasionally.
Allow to cool to room temperature.
Whisk the cream until it forms soft peaks, then fold into the rice until well combined.
Serve the creamed rice in bowls. Garnish each bowl with a quarter of very ripe nightingale persimmon.
Recipe Presented by AEG
