Warm Vanilla Rice Pudding by Dominic Chapman

Rice Crafters

Rice Crafters

Standard Supplier 22nd June 2018

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

Ingredients

  • 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

Method

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

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you