Adam Liaw’s rice pudding with apple compote and brown butter

Name: Adam Liaw’s rice pudding with apple compote and brown butter
Cook time: 2 h 30 min
Yield: 8
Cuisine: British
Ingredients: 100g jasmine rice; 100g caster sugar; 1 litre milk, plus extra to adjust; 2 tsp vanilla paste; 60g butter; ¼ cup walnuts; ground cinnamon, to serve

Adam Liaw

May 29, 2023

Rice pudding with apple compote and brown butter.William Meppem

Time:2 hours +Serves:8

Rice pudding is a comforting classic. Keep the heat low and stir it occasionally to stop it catching on the bottom of the pot.

Ingredients

100g jasmine rice
100g caster sugar
1 litre milk, plus extra to adjust
2 tsp vanilla paste
60g butter
¼ cup walnuts
ground cinnamon, to serve

Apple compote

3 Granny Smith apples, peeled, cored and cut into 2cm cubes
juice of 1 lemon
60g dark brown sugar

Method

Step 1
Combine rice, sugar, 1 litre of milk, vanilla and 1 cup of water in a medium pan and bring to a simmer. Cover and simmer, stirring occasionally, for 75-90 minutes, until the mix has thickened and the rice has broken down.
Step 2
For the apple compote, combine the apples, lemon juice, dark brown sugar and about ½ cup of water in a small saucepan and bring to a simmer. Simmer for about 15 minutes until the apple is tender.
Step 3
Heat the butter in a small frying pan until completely melted. Add the walnuts and fry until the butter turns brown and the walnuts are toasted.
Step 4
Divide the rice pudding between individual bowls, adjusting the consistency with a little cold milk if it thickens too much as it cools. Add a little compote and spoon the walnuts and brown butter over the top. Sprinkle with cinnamon and serve.