0

Servings 4
Calories 467 kcal
Prep Time15 mins
Cook Time40 mins
Total Time55 mins

Ingredients
 

  • 575 milk
  • 55 g pudding rice
  • 1 vanilla pod, split
  • 150 thick créme fraîche
  • 4-5 tbsp heaped unrefined icing sugar
  • zest and juice of 1 large lemon
  • 150 ml double cream, very lightly whipped with 2 tsp vanilla extract
  • 350 water, roughly
  • 175 g caster sugar
  • 4 ripe medium tomatoes, blanched, skin removed

Instructions
 

  • Pre-heat the oven to 150C, Gas 2.
  • Bring the milk and vanilla pod to a boil in an oven-proof saucepan.
  • Rain in the rice. Stir well, cover, place it in the oven, cook for 40 minutes or until thick and creamy.
  • Then remove from the oven and cool and chill well.
  • Place the water, sugar and lemon juice into a pan, bring to a simmer and dissolve the sugar.
  • Cut the tomatoes in half and squeeze out all the seeds and juice.
  • Pack the tomatoes into the syrup gently simmer for 15 minutes until the syrup thickens. As the tomatoes cook, gently push into the syrup. Try not to break them up.
  • Once cooked, remove the pan cover with film and leave to cool, then chill really well.
  • To serve. Place the chilled rice into a bowl and break up with a spatula. Add the créme fraiche, icing sugar and lemon and bring them together.
  • Finally, add the whipped cream.
  • Roughly chop the candied tomatoes, add them to the rice and cream swirling through. Then spoon over a little syrup
  • Serve in 4 tumblers with shortbread fingers.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Creamy Rice with Candied Tomatoes
Amount per Serving
Calories
467
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
66
mg
22
%
Sodium
 
87
mg
4
%
Potassium
 
532
mg
15
%
Carbohydrates
 
69
g
23
%
Fiber
 
2
g
8
%
Sugar
 
55
g
61
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tomato
Course Rice
Cuisine ITV This Morning, Summer
No ratings yet

Leave a Comment

TOP