Almond rice pudding and cherry compôte

• Produce

  • 500 g Cherries, pitted

• Condiments

  • 1 Lemon, juice only

• Pasta & Grains

  • 300 g Short grain or pudding rice

• Baking & Spices

  • 2 tsp Arrowroot
  • 3 tbsp Caster sugar
  • 100 g Caster sugar
  • 1 Vanilla pod

• Nuts & Seeds

  • 100 g Almonds

• Dairy

  • 15 g Butter
  • 100 ml Double cream, whipped

• Beer, Wine & Liquor

  • 1 Kirsch

• Other

  • 1½ litres/2½ pints whole milk

Found on bbc.co.uk

Description

Ingredients

• 1½ litres/2½ pints whole milk
• 300g/10½oz short grain or pudding rice
• 15g/½oz butter
• 3 tbsp caster sugar
• 1 vanilla pod, split
• 100g/3½oz blanched almonds, finely chopped
• 500g/1lb 2oz cherries, pitted
• 100g/3½oz caster sugar
• 1 lemon, juice only
• 2 tsp arrowroot
• kirsch, to taste (optional)
• 100ml/3½fl oz double cream, whipped

Directions

• Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.
• Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using.
• Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte.