Raisins & Almond Rice Pudding
150g arborio rice
Zest 1 lemon
½ tsp ground cinnamon
50g caster sugar + 1 tbsp
100g California Raisins
50g flaked almonds, toasted
200g cherries, pitted
200ml whipping cream
1 tsp vanilla extract
3 tbsp maple syrup
Place the rice, lemon zest, cinnamon and 50g sugar in a large saucepan with 250ml water, bring to the boil and simmer for 3 minutes.
Add the milk and 75g raisins, cover and cook on a low heat for 25-30 minutes, stirring occasionally to prevent sticking until the rice is tender and the liquid is absorbed. Stir in the almonds and allow to cool, chill until required.
Meanwhile, poach the cherries in 3 tbsp water for 2-3 minutes and allow to cool.
Whisk the cream to soft peaks and whisk in the 1 tbsp sugar and vanilla. Fold into the chilled rice pudding.
Spoon into dishes and top with the cherries and their juices. Mix the remaining raisins with the maple syrup and drizzle over.
Try using canned cherries or other fruits.