Mark Best’s Creamed Rice
INGREDIENTS
- 1L full cream milk
- 250g Carnaroli Rice
- 500ml pouring cream
- 150g castor sugar
- 2 vanilla beans
- 10g salt
- Nightingale persimmons to serve
Time: 60 minutes
Difficulty: Easy
Serves: 6
METHOD
Step 1.
Split the vanilla beans
Step 2.
Add the vanilla beans to a heavy based pan with the rice, milk, sugar and salt
Step 3.
Bring to a simmer, stirring with a wooden spoon as it comes up to heat
Step 4.
Cook for 45 minutes, stirring occasionally
Step 5.
Allow to cool to room temperature
Step 6.
Whisk the cream until it forms soft peaks, then fold into the rice until well combined
Step 7.
Serve the creamed rice in bowls. Garnish each bowl with a quarter of very ripe nightingale persimmon
Recipe by AEG
