Chilled rice pudding with roasted cherries and pistachio
1 ¼ litres milk
250ml pouring cream
2 vanilla beans, split and seeds scraped or 2 tsp vanilla extract
2 cinnamon quills
Thinly peeled rind and juice of 1 orange
30g butter, diced
300g short-grain rice, such as carnaoli
4 tbsp cranberry juice
4 egg yolks
165g caster sugar
Pistachio, slivered or chopped, to serve
400g cherries, halved and pitted
220g caster sugar
40ml cranberry juice
Juice of ½ orange and 1/2 lemon
Bring milk, cream, vanilla, cinnamon and orange rind to a simmer in a saucepan over medium-high heat and keep warm.
Melt butter in a separate saucepan over medium-high heat, add rice and stir to coat and lightly toast, 1-2 mins, then add orange juice and cranberry juice, and stir until liquid is evaporated.
Add milk mixture a third at a time, ladling through a sieve (discard solids), and simmer, stirring occasionally, until most of the liquid is absorbed before adding more liquid.
Simmer until rice is al dente, 20-25 mins.
Meanwhile, whisk yolks and sugar in a bowl until thick and pale, add to al dente rice mixture and stir continuously until thickened, 4-5 mins.
Transfer to a container and refrigerate to chill.
For roast cherries, toss ingredients in a small roasting pan, spread out in a single layer and roast, stirring occasionally, until cherries are tender, 10-12 mins.
Set aside to cool.
Spoon rice pudding into chilled dishes, top with roast cherries and roasting juices, scatter with pistachios and serve.