Risogalo, Salted Caramel and Kourambiethes

Cook Time 1.5 hour

Servings 2

Ingredients

Risogalo

60g sushi rice
240ml cold water
300ml full cream milk
Pinch salt
½ vanilla bean
25g caster sugar
100ml thickened cream

Salted caramel
200g caster sugar
60ml water
140ml-thickened cream
10g unsalted butter, diced
8g flaked salt

Kourambiethes
170g unsalted butter, softened
50g caster sugar
1 vanilla bean, split and scraped
¼ teaspoon salt
½ cup slivered almonds, toasted
125g self-raising flour
100g plain flour

Method

Risogalo

Place rice and water into a heavy based saucepan and bring to the boil. Simmer for 6 minutes and then strain, discarding the water. 

Return rice to the saucepan along with the milk, salt, vanilla seeds and pods. Bring back to the boil then lower heat to a gentle simmer. Continue to cook for approx. 20 minutes until liquid thickens and rice is cooked.

Add caster sugar and stir until dissolved. 

Pour mixture into a flat dish or tray (to help cool down quickly), cover surface with cling film and refrigerate for 1 hour to set.

Whip cream to a soft peak. Place rice mixture into a bowl and stir to loosen. Add whipped cream and fold through until combined. Refrigerate until needed.

Salted caramel

Place sugar and water into a heavy based saucepan. Place over a medium to high heat and stir until sugar dissolved.  Once dissolved do not stir again. 

Brush edges of pan down with water and a pastry brush. Do this every minute to prevent sugar crystallising. Gently boil until syrup is a deep golden brown (around 170°c).

Carefully pour in the cream and stir over heat until the sugar is completely dissolved. Remove from the heat, whisk in butter and the salt.

Allow to cool to room temperature.

Kourambiethes:

Pre-heat oven to 165°C (fan forced).

Place into a large bowl the soft butter, sugar, vanilla seeds, salt and almonds.  Mix thoroughly, with your hand, until the sugar has dissolved. Sift in the flours to the butter mixture and continue to mix (with your hand) until the mixture comes together into a crumb.

Prepare a baking tray lined with baking paper.  Spread mixture out to approx. 1cm thick.

Bake for 12 to 15 minutes or until golden brown.  Allow to cool.

To assemble, spoon rice pudding into serving glass. Spoon over the salted caramel and scatter with broken kourambiethes.