Vanilla rice pudding with cardamom and pistachio gelato and butterscotch sauce

Vanilla rice pudding with cardamom and pistachio gelato and butterscotch sauce

Budino di riso alla vaniglia con gelato al pistacchio, cardamomo e crema toffee

By
From
PIDAPIPÓ
Serves
4 (with extra gelato

This recipe pays homage to my sister Amanda, who loves rice pudding more than any other dessert. To make things a bit more interesting I’ve paired the rice pudding with a warm butterscotch sauce that goes brilliantly with the nuts and spices in the gelato, which was inspired by the Indian dessert kulfi. A comforting dessert whatever the time of year.

Ingredients

Quantity Ingredient
200g arborio rice
1.25 litres milk, plus extra if necessary
125ml pouring cream
110g caster sugar
1 vanilla bean, split lengthways and seeds scraped
1 pinch freshly ground nutmeg
150g pistachio nuts, crushed

Cardamom and pistachio gelato

Quantity Ingredient
135g caster sugar
35g dextrose
20g skim milk powder
20g freshly ground cardamom
5g carob bean powder
645g milk
315ml pouring cream
100g condensed milk
100g pistachio butter, crushed

Butterscotch sauce

Quantity Ingredient
155g soft brown sugar
160ml pouring cream
50g unsalted butter

Method

  1. For the gelato, put the sugar, dextrose, skim milk powder and ground cardamom in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  4. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C. Add the condensed milk and blend with a handheld blender until combined.
  5. Turn on your gelato maker so it begins the freezing process.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes), mix in the crushed pistachio nuts evenly, then detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.
  7. Add the rice, milk, cream, sugar, vanilla seeds and nutmeg to a heavy-based saucepan over a high heat and bring to the boil. Reduce the heat to low and cook, stirring every few minutes, for 30 minutes, or until the rice is soft, adding more milk if the rice pudding looks like it is getting too thick.
  8. Meanwhile, make the butterscotch sauce. Whisk the sugar and cream together in a small heavy-based saucepan over a medium heat. Bring to the boil, add the butter and cook, whisking continuously, until it has melted completely. Keep warm.
  9. To serve, divide the rice pudding among 4 bowls, spoon over the butterscotch sauce, sprinkle over the crushed pistachios and top each bowl with a scoop of the cardamom and pistachio gelato.
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