Recipe of the week: Rice pudding with apple compote and milk jam

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A proper comforting pudding.

“Muller Rice was a regular treat growing up and I love them to this day – ‘madeleine’ memory flavours are always the best,” says chef Rob Howell.

“This is Root’s take on Muller Rice, which we serve cold on top of an apple compote. The puddings can be made in advance and will keep very well in the fridge for a good few days, along with the milk jam.”

Ingredients:

(Serves 4)

For the apple compote:

20g caster sugar; 3 large cooking apples, thinly sliced; 2 Granny Smith apples, cut into 3mm dice

For the milk jam:

65g caster sugar; 280ml whole milk; ½tsp bicarbonate of soda

For the rice pudding:

100g pudding rice; 650ml whole milk; 50ml double cream; 65g caster sugar; 1tsp vanilla seeds; 1 bay leaf; 1 star anise; lemon zest

Method:

1. Apple compote: Tip the sugar into a saucepan and add the sliced cooking apples. Place the pan over a medium heat and allow the apples to break down for about five minutes, until soft. Transfer the apple mixture to a food processor and blitz until smooth. Return the purée to the pan and add the diced Granny Smiths. Place the pan over a low heat and cook the sauce for about three minutes, until the apples have softened.

2. Milk jam: Place all the ingredients into a saucepan over a medium heat. Bring to the boil, then turn to a low simmer. Cook, whisking occasionally, for approximately 20 minutes until you have a dark brown caramel.

3. Rice pudding: Rinse the pudding rice in a bowl and repeat until the water runs clear. Tip the rice into a saucepan and add the remaining ingredients. Place over a low heat and cook, stirring well, for 15 minutes, or until the rice is softened.

4. Spoon the apple compote into the bottom of each bowl. Top with equal amounts of the rice pudding and spoonfuls of milk jam.

Root by Rob Howell, photography by Alexander J Collins, is published by Bloomsbury Absolute, priced £26. Available now.

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