Rice pudding
Australian Gourmet Traveller rice pudding recipe by chef Alistair Wise.
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Cooking tools:
- Heavy-based saucepan
- Whisk
- Mixing bowl
- Skillet
- Wooden spoon
- Vanilla bean split knife
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Serving bowl
- Spoon
Ingredients
- 600 ml milk
- 600 ml pouring cream
- 2 vanilla beans, split and seeds scraped
- 240 gm caster sugar
- 240 gm short-grain rice, such as carnaroli
- 6 egg yolks
- Calvados apples
- 200 gm caster sugar
- 6 Granny Smith apples, cut into wedges
- 80 ml Calvados (see note)
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