• 1 litre full cream milk 
  • 250g Carnaroli Rice
  • 500ml pouring cream
  • 150g caster sugar
  • 2 vanilla beans 
  • 10g salt
  • Nightingale persimmons to serve 
  1. Split the vanilla beans
  2. Add the vanilla beans to a heavy based pan with the rice, milk, sugar and salt
  3. Bring to a simmer, stirring with a wooden spoon as it comes up to heat
  4. Cook for 45 minutes, stirring occasionally
  5. Allow to cool to room temperature
  6. Whisk the cream until it forms soft peaks, then fold into the rice until well combined
To serve

  1. Serve the creamed rice in bowls. Garnish each bowl with a quarter of very ripe nightingale persimmon