Rice pudding is a comforting classic. Keep the heat low and stir it occasionally to stop it catching on the bottom of the pot.
100g jasmine rice
100g caster sugar
1 litre milk,plus extra to adjust
2 tsp vanilla paste
60g butter
¼ cup walnuts
ground cinnamon,to serve
3 Granny Smith apples,peeled,cored and cut into 2cm cubes
juice of 1 lemon
60g dark brown sugar
Combine rice,sugar,1 litre of milk,vanilla and 1 cup of water in a medium pan and bring to a simmer. Cover and simmer,stirring occasionally,for 75-90 minutes,until the mix has thickened and the rice has broken down.
For the apple compote,combine the apples,lemon juice,dark brown sugar and about ½ cup of water in a small saucepan and bring to a simmer. Simmer for about 15 minutes until the apple is tender.
Heat the butter in a small frying pan until completely melted. Add the walnuts and fry until the butter turns brown and the walnuts are toasted.
Divide the rice pudding between individual bowls,adjusting the consistency with a little cold milk if it thickens too much as it cools. Add a little compote and spoon the walnuts and brown butter over the top. Sprinkle with cinnamon and serve.
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