Caramelised clementines with rice pudding

Sticky clementines top Matt Tebbutt's subtly spiced rice pudding
By Matt Tebbutt
Caramelised clementines with rice pudding
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the rice pudding

  • 850 ml milk
  • 1 cinnamon stick
  • 2 star anise
  • 1 pinches grated nutmeg
  • 2 tbsp sugar
  • 2 small handfuls pudding rice, or risotto
  • 1 tbsp double cream

For the clementines

  • 2 clementines, peeled
  • 6 tbsp sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 pinches grated nutmeg
  • 15 ml brandy

Method

1. For the rice pudding: bring the milk to a simmer. Add the cinnamon stick, star anise, nutmeg and sugar.

2. Add the rice, and cook over a gentle heat, stirring occasionally. This should take approximately 30 minutes. Once cooked, add a pinch of salt and stir in the double cream.

3. For the clementines: take the bitter pith off the clementines and cut into segments.

4. Caramelise the sugar in a hot frying pan. Don't stir or you will end up having lumps in the mixture. Add the cinnamon stick, star anise and nutmeg followed by the brandy and any juice that has leached out of the clementines.

5. Add the clementine segments and coat in the spice sugar. Remove for the heat.

6. Serve the rice pudding with the caramelised clementines spooned on top.

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