rice pudding

coconut vanilla rice pudding - serves 4

a stove top rice pudding made with risotto rice without that thick skin that forms on oven baked versions

60g unsalted butter
150g Vialone Nano risotto rice
125g unrefined caster sugar
250ml whole milk
400ml coconut milk
400ml double cream
2 vanilla pods, split lengthways

Melt the butter in a deep-sided casserole pan - Le Creuset is perfect for this. Add the rice to the butter and toast for 2 minutes over a moderate heat, stirring occasionally.

Stir in the sugar. Add the milk and coconut milk. Simmer gently for 10 - 12 minutes.

Scrape the seeds from the vanilla pods and add the pods and seeds. Pour over the double cream and keep stirring.

Simmer until the rice is softened, but still retains some texture, around 15 more minutes, stirring occasionally.

Can be served hot, warm or cold.

top with rhubarb compote or spiced strawberries

the use of risotto rice gives texture unlike "pudding rice"

serve with a spoon of compote in the centre

the tartness of rhubarb contrasts nicely with the sweetness of the rice

I have a friend who refuses to eat at my house unless I serve this