BAKED CUSTARD & RICE PUDDING
WITH MARSALA CHERRIES
SERVES 8SERVES 8
This is my Italian version of ‘impossible This is my Italian version of ‘impossible
pie’. The rice falls through the custard pie’. The rice falls through the custard
while cooking, creating layers of while cooking, creating layers of
sweetened rice and custard. It’s sweetened rice and custard. It’s
delicious served warm or cold.delicious served warm or cold.
2211 // 22 cups (625ml) milk cups (625ml) milk
1 vanilla bean, split, seeds scraped1 vanilla bean, split, seeds scraped
1 cinnamon quill1 cinnamon quill
(^11) // 22 cup (125ml) pure (thin) cream cup (125ml) pure (thin) cream
1 cup (220g) caster sugar1 cup (220g) caster sugar
150g arborio rice150g arborio rice
8 large eggs, lightly beaten8 large eggs, lightly beaten
(^11) // 44 cup (60ml) Marsala cup (60ml) Marsala
Finely grated zest of 1 lemonFinely grated zest of 1 lemon
Creme fraiche, to serveCreme fraiche, to serve
MARSALA CHERRIESMARSALA CHERRIES
400g frozen cherries400g frozen cherries
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
(^11) // 44 cup (60ml) Marsala cup (60ml) Marsala
To make the infused milk, place milk, vanilla To make the infused milk, place milk, vanilla
pod and seeds, cinnamon, cream and pod and seeds, cinnamon, cream and
sugar in a saucepan over medium heat and sugar in a saucepan over medium heat and
stir until sugar dissolves. Bring to a simmer, stir until sugar dissolves. Bring to a simmer,
then set aside for 10 minutes to infuse.then set aside for 10 minutes to infuse.
Meanwhile, bring a small saucepan of Meanwhile, bring a small saucepan of
water to the boil. Add rice and cook for water to the boil. Add rice and cook for
10 minutes or until al dente. Drain and 10 minutes or until al dente. Drain and
rinse under cold water, then set aside.rinse under cold water, then set aside.
Preheat oven to 180°C. Grease a 2L Preheat oven to 180°C. Grease a 2L
(8-cup) ceramic baking dish with butter. (8-cup) ceramic baking dish with butter.
Strain infused milk into a bowl, Strain infused milk into a bowl,
reserving cinnamon quill and vanilla pod. reserving cinnamon quill and vanilla pod.
Add egg, Marsala, lemon zest, cooked Add egg, Marsala, lemon zest, cooked
rice and 1 tsp salt flakes to the infused rice and 1 tsp salt flakes to the infused
milk and whisk to combine. milk and whisk to combine.
Transfer rice custard to prepared Transfer rice custard to prepared
dish, making sure rice is spread evenly dish, making sure rice is spread evenly
across the base. Bake for 30-35 minutes across the base. Bake for 30-35 minutes
or until large bubbles form on the surface or until large bubbles form on the surface
and the mixture has a slight wobble. and the mixture has a slight wobble.
Remove from oven and set aside for Remove from oven and set aside for
30 minutes to cool slightly.30 minutes to cool slightly.
Meanwhile, for the Marsala cherries, Meanwhile, for the Marsala cherries,
place cherries, sugar, Marsala and place cherries, sugar, Marsala and
reserved cinnamon quill and vanilla pod reserved cinnamon quill and vanilla pod
in a saucepan over medium heat. Stir in a saucepan over medium heat. Stir
until sugar dissolves, then cook, without until sugar dissolves, then cook, without
stirring, for 20 minutes or until reduced stirring, for 20 minutes or until reduced
by two-thirds. Set aside to cool slightly.by two-thirds. Set aside to cool slightly.
Serve baked rice pudding warm Serve baked rice pudding warm
or cold with Marsala cherries and or cold with Marsala cherries and
creme fraiche.creme fraiche.