Creamy Rice with Candied Tomatoes

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 40 mins
  • Difficulty: Easy
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Creamy Rice with Candied Tomatoes
 

Ingredients

  • 575mls milk
  • 55g pudding rice
  • 1 vanilla pod, split
  • 150mls thick crème fraiche
  • 4-5 heaped tbsp unrefined icing sugar
  • zest and juice of 1 large lemon
  • 150mls double cream, very lightly whipped with 2 tsp vanilla extract
  • 350mls water, roughly 
  • 175g castor sugar
  • 4 ripe medium tomatoes, blanched, skin removed

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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.

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