Rice pudding with butterscotch apples recipe.

Rice pudding with butterscotch apples recipe | Hugh Fearnley-Whittingstall | Life and style | theguardian.com:
Serves 6

For the rice pudding
50g unsalted butter
100g pudding rice
500ml whole milk
500ml double cream
50g caster sugar
Fresh nutmeg (optional)
For the butterscotch apples
4-5 firm, tart, eating apples (about 400-500g)
50g unsalted butter
50g light brown sugar

Heat the oven to 140C/gas mark 1 and butter a deep ovenproof dish. Melt the butter in a saucepan over a low heat and add the rice, stirring until coated with butter (it shouldn't fry or even sizzle).

Mix the milk and cream together and add to the saucepan. Stir in the sugar until dissolved.

Transfer to the ovenproof dish, grate a little nutmeg over the surface (if using) and cook for 3-3½ hours. Every 30 minutes, stir gently from bottom to top to separate the grains and work the surface skin back into the pudding, until the rice has expanded to fill the dish and is quite tender (2½-3 hours should do it). For the last 30 minutes, leave to cook without stirring so a golden-brown skin forms, turning the oven up to 170C/gas mark 3 for the last 10 minutes.

Peel and core the apples and cut them into 1-2cm dice. Melt the butter in a large frying pan and fry the apples very gently. After 2 minutes, sprinkle with the sugar then gently toss and fry for 12-15 minutes, until tender and glazed. Serve immediately with a generous dollop of the hot rice pudding.


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