Stevie McLaughlin’s Creamed Vanilla Rice With Spiced Autumn Fruits

Stevie McLaughlin's Creamed Vanilla Rice With Spiced Autumn Fruits

Stevie McLaughlin, Head Chef at Restaurant Andrew Fairlie shares his autumnal recipe for a creamed vanilla rice with spiced autumn fruits

“My favourite dish at this time of year is creamed vanilla rice with spiced autumn fruits. Essentially, this is rice pudding, which is my ultimate comfort food – perfect for a chilly autumn day.

As long as it’s packed full of vanilla, it’s a dish I’m happy to serve both in the restaurant and at home. 

The fruit garnish can be changed to suit the seasons. It’s equally delicious with spices in the autumn, or with the perfume of wild strawberries in the summer.”

Serves 4 

For the creamed rice:
• 200ml milk
• 300ml double cream
• 50g caster sugar
• 1 vanilla pod
• 100g Arborio rice
• 100ml double cream, whipped

For the spiced fruit:
• 60g unsalted butter
• 150g caster sugar
• 1 Golden Delicious apple, cored and cut into 8 wedges
• 1 firm Comice pear, cored and cut into 8 wedges
• 1 vanilla pod, split open lengthways
• 1 cinnamon stick
• 2 star anise
• 2 firm plums, stoned and cut into quarters
• 12 ripe but firm brambles or blackberries

1 Preheat the oven to 150°C (conventional oven 170°C/Gas Mark 3)
2 Mix together the milk, unwhipped double cream and sugar in a heavy saucepan (preferably one that can also be used in the oven).
3 Split open the vanilla pod lengthways and scrape out the seeds. Add the pod and seeds to the milk and cream. Bring to a simmer.
4 Add the rice and stir to mix. (Transfer to a baking dish if necessary). Cover with a buttered piece of greaseproof paper and add a lid, then place in the oven.
5 Cook for 50-60 minutes until the rice is tender, stirring a couple of times during this time to ensure the rice cooks evenly.
6 Meanwhile, prepare the fruits. Heat a heavy-based frying pan, add the butter and heat until foaming.
7 Add the apple and pear and fry over a medium heat until the fruit is a nice golden brown.
8 Add the sugar, raise the heat slightly and stir until the sugar has melted and caramelised.
9 Add the split vanilla pod, cinnamon stick and star anise, then pour in 150ml water. Bring to the boil.
10 Add the plums and poach gently until they are tender. Remove from the heat and cool slightly before gently folding in the brambles.
11 Cover and leave to cool at room temperature.
12 Allow the rice pudding to rest and cool slightly for 10 minutes before folding in the whipped cream. Divide among warmed bowls and serve the autumn fruits on the side.

Recipe and image courtesy of Stevie McLaughlin.
Click here for The Wordrobe’s full chef interview with Stevie.

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