Vanilla Rice Pudding with Armagnac Prunes

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10 Mins Preparation Time
1 Hr 15 Mins Cooking Time

A fabulous dessert for a long winter’s evening. You might want to skip the cheese course?

Ingredients

  • 400 g (14 oz) pitted prunes
  • 200 ml (7 fl oz) strong Earl Grey tea, cold
  • 150 ml (5 fl oz) Armagnac, Cognac or Calvados
  • 1 piece orange peel
  • 1 vanilla bean
  • 120 g ( oz) short-grain rice
  • 1 litre (35 fl oz/4 cups) fresh full-cream (whole) milk
  • 75 g ( oz/ cup) caster (superfine) sugar

Method

PLACE THE PRUNES IN A SAUCEPAN WITH THE TEA, LIQUEUR AND ORANGE PEEL. Bring to the boil and simmer for about 30 minutes so the prunes are nice and soft. Cool.

PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Butter a gratin dish measuring about 20 x 28 x 4 cm (8 x 11¼ x 1½ inches). Split the vanilla bean and scrape out the seeds with the blade of a knife.

COMBINE THE RICE, MILK, VANILLA SEEDS AND SUGAR IN A SAUCEPAN, THEN BRING TO THE BOIL. Pour this mixture into the gratin dish and bake for about 45 minutes so the rice is nicely swollen and very tender.

SERVE THE RICE PUDDING WITH THE COLD PRUNES.