Chilled rice pudding with warm berry sauce

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INGREDIENTS

For the rice pudding
800ml (1¼ pt) whole milk
150g (5½oz) basmati rice
50g (13⁄4oz) sugar
250ml (9fl oz) whipping cream
80g (3oz) blanched almonds
1 tbsp sweet sherry
1 tsp natural vanilla extract

For the sauce
300g (10½oz) mixed berries, such as redcurrants, blackcurrants, raspberries, and/ or blackberries
50g (13⁄4oz) sugar

Method

  1. For the pudding, mix the milk, rice, and sugar in a heavy-bottomed pan and bring to the boil, stirring frequently to prevent the rice from sticking. Turn down the heat and simmer, stirring frequently, for 20 minutes until the rice is soft. Turn the rice out into a bowl and leave to cool completely.
  2. Whip the cream to form stiff peaks and fold into the cooled rice.
  3. Dry fry the almonds in a frying pan over a low heat until golden. Leave to cool, and then chop finely. Fold the chopped almonds, sherry, and vanilla extract into the rice and refrigerate for 3–4 hours or overnight.
  4. To make the sauce, heat the berries gently with the sugar and 1 tablespoon of water, and simmer over a low heat for 3–4 minutes until cooked through. Purée the berries and pass through a sieve. Pour the hot sauce over the chilled pudding and serve immediately.

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