Rice Pudding and Gooseberry with Pistachio Crumble.

Rice Pudding and Gooseberry with Pistachio Crumble.

Easy, comforting and deliciously creamy rice pudding cooked on the hob. The rich, and creamy smooth rice has been paired with the sweet and sour stewed gooseberries. The texture and crunch is provided by the aromatic and nutty coconut and pistachio crumble.

Serves 2.

   For the rice.

In a large saucepan, put in

-80g pudding rice,

-300ml double cream, 

-500ml whole milk,

-60g caster sugar,

-1tsp vanilla bean paste,

-1/2tsp ground cinnamon,

-good grating of nutmeg,

-pinch of salt.

Bring up to a simmer on medium heat. 

Cook, stirring constantly for 30 minutes or until the rice have absorbed all the liquid and is thick and creamy.

    For the crumble.

In a saucepan, put in,

-30g butter,

-40g caster sugar,

-30g plain flour,

-15g rolled oats,

-15g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Stir through 30g pistachios.

Spoon onto a baking tray.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.

   The gooseberries.

In a large saucepan, put in

-150g topped and tailed gooseberries, with

-1tbsp caster sugar.

Cook, stirring occasionally, on medium heat until the gooseberries have broken down.