Blackberry and Apple Cold Rice Pudding

Name: Blackberry and Apple Cold Rice Pudding
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: For 6–8 people
Ingredients: 28 g/1 oz unsalted butter; 56 g/2 oz/¼ cup sugar; 84 g/3 oz/½ cup short grain or pudding rice, washed and drained; 84 g/3 oz/½ cup short grain or pudding rice, washed and drained; 700 ml/1¼ pints/3 cups milk; 225 g/8 oz/2 cups blackberries,washed and drained; 1 eating apple, about 170 g/6 oz when peeled and cored; preferably Cox’s Orange Pippin; 1 eating apple, about 170 g/6 oz when peeled and cored; preferably Cox’s Orange Pippin; 2 tbsp lemon juice; 84 g/3 oz/⅓ cup sugar; 285 ml/½ pint/1¼ cups double/heavy cream, lightly whipped; 285 ml/½ pint/1¼ cups double/heavy cream, lightly whipped; 1 tsp gelatine, softened in 1 tbsp cold water; 1 tsp gelatine, softened in 1 tbsp cold water

Preparation info

For
6–8
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

There is nothing traditional about the cold pudding described here; it is just an attractive dessert, made very simply from fresh ingredients. It tastes remarkably good, and is, I feel, true to English taste at its best. It should be chilled in individual stemmed glasses, and served with pouring cream.

Ingredients

84 g/3 oz/½ cup short grain or pudding rice, washed and drained

Method

Half-fill a largish saucepan with water and bring it to the boil. Add the rice, and cook at a rolling boil for 4 minutes. Drain in a colander. Rinse the saucepan and put the rice back into it. Add the sugar, butter and milk, and cook on a low heat, stirring often, until the milk has been absorbed by the rice. This should take 50–60 minutes; if it takes much less, the heat is too high. Leave to