Chilled Rice Pudding with Tamarillos
Yesterday was a day for comfort eating. It was a tricky and tiring day involving a failed daycare drop-off (which turned into a pick-up), tears (her and me), a lot of soul-searching and a dose of unwanted advice (gotta love that, eh?) – so by the time we got home we were all a bit wrecked and in need of some serious comfort food.
A generous bowl of this chilled rice pudding was just the ticket. Leftover from the night before and eaten with a big spoonful of brown sugar-steeped tamarillos whilst watching children’s tv programs (O curled up beside me) it was the perfect antidote to a less-than-perfect day. All hail comfort food (and let’s be honest, just a little dose of sugar!).
Chilled Rice Pudding with Tamarillos
(Serves 4)
A lighter, chilled version of a traditional rice pudding, perfect for summer. The brown sugar-steeped tamarillos are the perfect foil to the creamy rice pudding, but start the tamarillos a few hours ahead of time, or even better, the night before.
Ingredients
4 tamarillos
3 tbsp brown sugar
3/4 cup medium grain rice
750ml full-cream milk
1/2 vanilla bean, split and scraped
1/3 cup golden caster sugar
1/2 cup greek yogurt
Method
- Cut a small cross in the base of each tamarillo and place in a medium-sized heatproof bowl.
- Pour over enough boiling water to cover the fruit and allow to sit for 10 minutes or so (you want to blanch them so the skin is easy to remove).
- Drain the tamarillos and top the bowl up with cold water, letting them sit for a few minutes to cool.
- Using a small sharp knife, gently peel the skin from the tamarillos. Slice the remaining fruit and place into a bowl.
- Sprinkle with the brown sugar, cover, and place in the fridge to steep for a couple of hours, or even better, overnight.
- Place rice and milk in a medium saucepan and stir to combine.
- Cover and bring to the boil over medium heat, then reduce heat and cook gently for 20 minutes, stirring occasionally.
- Remove lid and stir in sugar and vanilla bean (seeds and pod).
- Allow to cook, lid off, for a further 5-10 minutes until thick and creamy and rice is cooked through.
- Leave to cool, stirring occasionally so it doesn’t form a skin, before stirring through yogurt.
- Transfer to the fridge to cool completely before serving in bowls topped with tamarillo slices and syrup.