Creamy Rice with Candied Tomatoes

Method

• Pre-heat the oven to 150°C, Gas 2.
• Bring the milk and vanilla pod to the boil in an ovenproof saucepan.
• Rain in the rice and stir well, cover and place in the oven and cook for 40 minutes, or until thick and creamy.
• Then remove from the oven and cool and chill well.
• Place the water, sugar and lemon juice into a pan, bring to a simmer and dissolve the sugar.
• Cut the tomatoes in half and squeeze out all the seeds and juice.
• Pack them into syrup and then gently simmer for 15 minutes until the syrup thickens as the tomatoes cook gently push into the syrup, try not to break them up.
• Once cooked, remove the pan cover with film and leave to cool, then chill really well.
• When ready to serve, place the chilled rice into a bowl and break up with a spatula, then add the crème fraiche, icing sugar and lemon and bring together.
• Finally add the whipped cream.
• Roughly chop the candied tomatoes, then add to the rice and cream, swirling through, then spoon over a little syrup
• Serve in 4 tumblers with shortbread fingers.