This twist on a classic baked rice pudding is delicately flavoured with a blend of aromatic Indian spices and topped with slivers of nectarine compote…ooh and a delicious drizzle of maple syrup. Depending on the season, apples, pears or plums would also work well as a compote.
Preparation Time: 30 mins (including the nectarine compote)
Cooking Time: 20-25 mins
Serves/Makes: 2 servings
For the rice pudding
50g Delicious Alchemy Gluten Free Rice Flake Porridge
1 Chai teabag
180ml semi-skimmed milk or almond milk
10g golden caster sugar
½ teaspoon vanilla extract
Pinch of nutmeg
Maple syrup, to drizzle
For the nectarine compote
½ nectarine, thinly sliced
¼ vanilla pod, seeds only
1 teaspoon golden caster sugar
Pinch of cinnamon
½ lemon, zested
Pre-heat the oven to 180°C / Fan 160°C. Place the teabag in a saucepan and pour over 70ml boiling water. Leave to infuse for 5 minutes, then lift out and discard the teabag.
Pour the milk or almond milk, caster sugar, vanilla extract and nutmeg into the pan and stir until evenly blended and then add the rice flake whilst continuing to stir. Distribute between 2 ramekin dishes and bake in the oven for approximately 20-25 minutes, stir half way through baking. The rice will now have softened and the liquid been absorbed. Remove from the oven and set aside ready to top with compote.
While the rice pudding is in the oven, wash the nectarine and cut the fruit in half, removing the stone. Slice thinly and place in a small pan. Gently slice down the vanilla pod and scrape the vanilla seeds into the pan. Add the caster sugar, cinnamon, lemon zest and water. Simmer over a low heat for approximately 5 minutes, stirring from time to time, until the fruit starts to soften and the juice becomes syrupy. Serve on top of the rice pudding and finish with a swirl of maple syrup. Serve immediately. Once cooked do not re-heat.