Ingredients
- 1 litre full cream milk
- 250g Carnaroli Rice
- 500ml pouring cream
- 150g caster sugar
- 2 vanilla beans
- 10g salt
- Nightingale persimmons to serve
Method
- Split the vanilla beans
- Add the vanilla beans to a heavy based pan with the rice, milk, sugar and salt
- Bring to a simmer, stirring with a wooden spoon as it comes up to heat
- Cook for 45 minutes, stirring occasionally
- Allow to cool to room temperature
- Whisk the cream until it forms soft peaks, then fold into the rice until well combined
- Serve the creamed rice in bowls. Garnish each bowl with a quarter of very ripe nightingale persimmon