Warm Vanilla Rice Pudding by Dominic Chapman

Rice Crafters

Rice Crafters

Standard Supplier 22nd June 2018
Rice Crafters

Rice Crafters

Standard Supplier

Warm Vanilla Rice Pudding by Dominic Chapman

Chef Dominic Chapman of The Beehive, White Waltham puts an exciting twist on a classic rice pudding recipe, using Ronaldo rice from Rice Crafters.

Find out more about them at: https://bit.ly/2xo5ZZp


  • Rice Pudding
  • 500g Whole Milk
  • 500g Double Cream
  • 90g Caster Sugar
  • 180g Ronaldo Rice
  • 1 Vanilla Pod Split with the Seeds Scraped
  • 2 large Egg Yolks
  • 45g Caster Sugar
  • Peach Compote
  • 12 Peaches
  • 150g Caster Sugar
  • 150g Water
  • 3g Citric Acid
  • Granola
  • 150g Flaked Almonds
  • 150g Hazelnuts
  • 150g Rolled Oats
  • 50g Honey
  • 70g Caster Sugar
  • 50g Butter


For the rice pudding:
Put the milk, cream and 90g of sugar in a thick bottomed stainless steel pan.
Heat gently on the induction until the sugar has dissolved. Bring to the boil, then immediately add the rice and vanilla pod. Turn the induction down to setting 4 and simmer gently for 45 minutes stirring frequently.
When the rice is cooked but still firm remove from the heat and lay cling film directly onto the rice to prevent it forming a skin.
Put the egg yolks and remaining sugar in a separate stainless steel bowl.
Whisk over a pan of gently simmering water until the yolks turn to a thick pale sabayon.
Fold the sabayon into the rice.
Once cool, remove the Vanilla pod, portion and vacuum pack individually.
Reheat through the water-bath at 60°C for 10-15 minutes.
Serve with peach compote and granola
For the peach compote:
Halve the peaches and remove the stone, dice each half into four and do this for all peaches
Combine all the other ingredients and then cook the peaches in the sugar syrup
Cook the peaches whilst retaining the texture of the fruit and not stewing them to pulp
Transfer to a tray and cover until cool
For the granola:
Bring the honey, sugar and butter up a boil, careful not to burn it
Add the nuts and oats to a bowl and coat with the sugar mix
Transfer onto a tray with baking parchment and bake at 160oc for 12- 15 minutes, turning occasionally.
When at a light golden brown remove from oven and allow to cool
Break up any bit which are clumped and store in an air tight container

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