An indulgent take on a classic rice pudding recipe, chef Andrew McKenzie uses basmati rice, whipped cream and white chocolate for the perfect texture. Poaching the fruit separately also ensures you get the best flavour.
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In a large heavy-bottomed pan, add the rice, milk, vanilla pods, orange zest and caster sugar. Stir in a pinch of ground cinnamon and a little grated fresh nutmeg
170g of basmati rice
2 vanilla pods
150g of caster sugar
1 orange, zest only
Stirring occasionally, cook over a medium-low heat for 15 minutes or until the rice is cooked through. Remove from the heat and stir through the white chocolate until fully melted
50g of white chocolate
Squeeze out any excess liquid from the gelatine leaves and stir into the rice mixture, ensuring that they dissolve fully. Leave the mixture in the pan to cool until it reaches 30°C
5 gelatine leaves, soaked in iced water
Gently fold through the lightly whipped cream to finish the parfait, then divide the mixture evenly between the ring moulds (or ramekins if preferred). Transfer the moulds to the fridge to chill for at least 4 hours
300ml of cream, lightly whipped
Meanwhile, make a stock syrup for poaching the winter fruits by mixing together the water and sugar in a large pan. Place over a medium heat and bring to the boil until the sugar fully dissolves into the water. Remove the pan from the heat and set aside until cool
750ml of water
750g of sugar
Place the prunes in a small pan with 250ml of the stock syrup and the Earl Grey tea bag and simmer until the prunes are tender. Reserve in the fridge until required
100g of Agen prunes
1 Earl Grey tea bag
For the apricots, simmer with the split vanilla pod and 250ml of the stock syrup until softened, then chill until needed
100g of dried apricots
1 vanilla pod, split lengthways
Simmer the figs in a pan with the thyme sprig and 250ml of the stock syrup until tender, then chill until needed
100g of dried figs
1 sprig of thyme
For the pears, place in a pan with the remaining stock syrup. Add the Muscat or sweet wine, cloves and cinnamon stick, then simmer until soft and tender. Allow to cool in the spiced liquid, then remove the pears and dice into cubes. Chill until required
2 Williams pears, peeled and cored
200ml of Muscat, or sweet wine
1 cinnamon stick
To serve, turn out the chilled parfaits onto serving dishes and dust with icing sugar. Add an even mix of the poached fruits to each dish, garnishing with a few fresh mint leaves
icing sugar, for dusting
fresh mint leaves
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