Caramelised
Nectarines or Peaches with Sticky Rice Pudding
This is a
little different from all the other creamy puddings. You can use either
nectarines or peaches. Nectarines have a more tangy, fruity flavour.
Equipment
-
Kitchen
scale
-
2
large saucepans
-
Stove
top
-
2
mixing bowls
-
A
teaspoon
-
2
tablespoons
-
A
measuring jug
-
Can
opener (not necessary if condensed milk in tube or can with ring pull)
-
A
long handled wooden spoon
-
A
sharp knife
-
Chopping
board
Ingredients
-
For the rice
-
55grams
Arborio rice
-
2
Tablespoons of butter
-
1
Tablespoon of sugar
-
580ml
fresh full cream milk
-
30ml
thick cream
-
30ml
condensed milk
-
5ml
vanilla essence
-
Pinch
of salt
-
For the fruit
-
15ml
butter
-
4
fresh nectarines or peaches
-
45ml
brown sugar
Method
Rice
pudding:
-
Measure
out all the ingredients
-
Put
everything into a large saucepan. Turn the stove top onto a medium heat. Slowly
bring everything to the boil, lower the heat and simmer for 30 minutes until
cooked. Stir regularly with the wooden spoon to prevent the rice from sticking to
the pan.
Fruit:
-
Cut
the fruit in half and remove the stones. Slice into pieces, from top to bottom.
-
Heat
the butter in a large saucepan
-
Press
the slices of fruit into the sugar on one side only
and place sugar side down
into the pan.
Fry for five minutes
until golden and caramelised
Serve with the rice
pudding.
