Chilled rice pudding with roasted cherries and pistachio

Prep 0 h : 25 m
Cook 1 h : 0 m


  • 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

    Roast cherries

    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.