Old School Rice Pudding with Chantilly Cream and Homemade Honeycomb
This classic rice pudding offers the ultimate comfort food experience. It is prepared with short grain rice and unsweetened almond milk for a rich, creamy texture. The dessert is elegantly finished with a vanilla-infused Chantilly cream and accompanied by shards of homemade honeycomb, some of which are dipped in dark chocolate for an extra special touch. It's a wonderfully cosy treat that can be served warm or chilled.
Ingredients
- For the rice pudding
- 160g pudding rice or other short grain rice
- 500ml unsweetened almond milk
- A couple of drops of almond extract
- 2 tablespoons sugar, or to taste
- For the crème Chantilly
- 1⁄2 vanilla pod, cut widthways
- 150ml whipping cream
- 4 tablespoons sugar
- For the honeycomb
- 100g caster sugar
- 50g golden syrup
- 1 tsp bicarbonate of soda
- 200g dark chocolate
- Equipment
- Whisk
- Wooden spoon
- Large saucepan
- Paring knife
- Board
- Large bowl
- Sugar thermometer
- Baking paper
- Baking tray
- Small bowls for serving
Method
- Place the pudding rice, almond milk, and almond extract into a large saucepan. Bring the mixture to a gentle simmer, then cover and cook for 25–30 minutes until the rice is tender but retains a slight bite. Stir now and then to prevent sticking.
- To prepare the honeycomb, line a baking tray with silicone-coated baking paper. Combine the caster sugar and golden syrup in a large, heavy-based pan. Heat until the mixture reaches 150°C and turns golden and bubbly.
- Remove the sugar syrup from the heat and immediately whisk in the bicarbonate of soda. it will foam up. Quickly pour the mixture onto the prepared tray. Allow it to cool slightly before transferring to the fridge.
- While the honeycomb cools, break the dark chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the bowl does not touch the water, and stir until the chocolate is melted.
- Once the honeycomb is firm, roughly break half of it into pieces. Dip a few of the shards into the melted chocolate and set them on a lined tray to harden.
- For the crème Chantilly, split the half vanilla pod lengthways and scrape out the seeds. Add the seeds to a bowl with the whipping cream and sugar, then whisk until stiff peaks form.
- Sweeten the cooked rice pudding with sugar according to your taste. Serve it either warm or chilled, topped with the vanilla Chantilly cream, and present the chocolate-dipped honeycomb pieces on the side.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryRice
AuthorFood Network UK
