Nuts, sugar, syrup - we're all about a humble rice pudding, especially when it's got a baklava crumble sidekick. The Chefs' Line
- 250 g short-grain rice (Greek if possible)
- 250 g sugar
- 1 litre milk
- 1 vanilla bean, seeds scraped
- 200 g whipping cream
- 50 g caster sugar
- 300 g sheep’s milk yoghurt
- 200 g Granny Smith apples, peeled and diced, skin reserved
- 200 g brown sugar
- 2 cinnamon sticks
- 200 ml apple juice
- 100 g sugar
- 80 g water
- Reserved apple skins
- 50 ml cream
- 50 g walnuts, lightly roasted
- 50 g pistachios, lightly roasted
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 20 g brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hr
For the risogalo base, place the rice and 2 litres water in a large saucepan over medium heat. Bring to the boil and then strain. Return the rice to the saucepan, add the sugar, milk and vanilla and simmer until the rice is tender. Once cooked, spread the rice over a tray into a thin layer, cover closely with a piece of plastic wrap and stand until cool.
Once the rice has cooled, whip the cream and sugar until soft peaks form. Add the yoghurt and whip until medium peaks form. Gently fold the cream mixture through the rice base, then place in a bowl and refrigerate for 1 hour or until set.
Meanwhile, for the apple puree, place the apple, sugar, cinnamon and apple juice in a saucepan and bring to the boil over high heat. Reduce the heat to low and simmer until the apples are tender. Transfer to a blender and blend until smooth and silky. Place in a bowl, cover and refrigerate until chilled.
For the apple caramel, place the sugar, reserved apple skins and 80 ml (⅓ cup) water in a saucepan and simmer until the syrup starts to caramelize. At this point remove the apple skins and continue to cook the syrup to a medium dark caramel. Remove from the heat, carefully add the cream and return to low heat. Whisk until well combined, then remove from the heat, stand until cool, then refrigerate until chilled.
For the baklava crumble, place all the ingredients in a food processor and pulse until the nuts are chopped and the spices evenly mixed.
To serve, spoon the rice into serving bowls, spoon over the apple puree, top with apple caramel and crumble over the baklava.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!