Rice pudding

INGREDIENTS

1 cup of Pudding Rice

2 pints Full fat Milk

2 tins of Coconut Milk

100ml Double Cream

Cinnamon stick

1-2 Cardamon

6-10 Cloves

Nutmeg

2-3 Vanilla pods

Sugar

2 Eggs

4-5 table spoons of Mascarpone

INSTRUCTIONS

Pre heat an oven to 150 degrees.

Slice down your Vanilla pods and remove the seeds.

Pop the Vanilla pods and seeds into a Dutch oven along with the stick of Cinnamon, Cloves and Cardamon pods.

Toast the spices on a medium heat for 30 seconds until fragrant.

Pour in 2 tins of Coconut Milk and the same volume of full fat Milk (roughly 2 pints)

Add around 300g of Sugar to the Milk, or to taste.

Grate in around half to a whole Nutmeg.

Gently simmer the Milk for 5 minutes then throw in the Pudding rice (around 1 cup)

Stir through and simmer on the hob for around 15-20 minutes.

Add 2 Egg yokes to a large mixing bowl and pop in around 4-5 table spoons of Mascarpone.

Whisk the Mascarpone and Egg yoke until they are thick and smooth.

Pour the Eggs and Mascarpone into the Milk and stir through.

Pop the Rice pudding into the Oven and cook anywhere between 1 hr and 1 hr 30 minutes, until it has a golden brown skin on top.

Enjoy