Summer Rice Pudding with Honey and Vanilla

Sweet spices such as vanilla and cinnamon have a natural affinity with honey, bringing a dusky fragrance to these summery little rice puddings.

INGREDIENTS: 

• 150g arborio rice
• Pinch of salt
• 500ml milk
• 250ml water
• 1 cinnamon stick
• 1 vanilla bean, split
• 3 tbsp honey
• 1 tsp cornflour
• Honey for serving
• Cinnamon stick, vanilla bean for serving

METHOD:

Combine the rice, salt, milk, water, cinnamon stick and vanilla bean in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent sticking. Simmer at a gentle bubble for 25 minutes, stirring occasionally, until the rice is plump and tender. Mix the cornflour with 1 extra tbsp cold milk, and stir through for 2 minutes.
Remove the cinnamon stick and vanilla bean and scrape the vanilla seeds back into the rice. Add the honey, stirring well, and spoon into four small, lightly oiled ramekins. Cool and refrigerate until chilled.

TO SERVE:

Turn out onto serving plates, drizzle with a little honey and serve with pieces of fresh cinnamon and vanilla.

Serves 4.

Chef: Jill Dupleix
Photo: Natalie Boog
Source: The Sydney Morning Herald Recipe Cards