Rice pudding is one of my mum’s favourite and most requested desserts. I have a few versions that I like to make and I always like to pair roasted or poached fruit with it. Tamarillos are one of my favourites at this time of year. Here I have roasted them simply with orange, cinnamon and maple syrup. Just scoop out the flesh from the skin when you are serving them with the rice pudding.

When tamarillos are unavailable, try rhubarb in it’s place.

Roast tamarillos

6 -8 tamarillos
2 T maple syrup
Juice 1 mandarin or half an orange
Knob butter – about 25g
Sprinkle cinnamon ¼ tsp cinnamon

Half the tamarillos and place in a roasting dish. Drizzle over remaining ingredients. Roast at 180 for 15 minutes, remove from the oven and spoon over the juices and roast for 10-15 more minutes. These can be done in advance and re heated if needed. The tamarillos scoop easily out of their skins when serving.

Slow cooker rice pudding

100g rice – I have used both short grain and jasmine.
2x 400ml coconut milk
200ml water
Peel of two limes plus juice to finish
2 kaffir limes (optional) – if you have them, great for extra flavour
4 T sugar or sweetener of your choice
Pinch salt

The liquid for this can be any ratio as long as it’s 1 litre total. You can use coconut cream or half milk/half coconut. Top up with extra liquid if it gets too thick.

Remove lime peel with a vegetable peeler and set limes aside. Place all the ingredients for the rice except the lime juice in medium pot and bring to a simmer. Pour into a slow cooker and cook on high for 2-3 hours or low for 4-5 hours. Alternatively, instead of getting it up to temperature in a pot you could cook it for an extra hour.

You can also pressure cook it for 15-20 minutes on high. If those options don’t suit, try a 150 degree oven for 1.5-2 hours covered tightly in foil. Basically you want the rice to overcook and thicken the cream/milk. It absorbs more liquid as it sits. Just before serving, squeeze in the lime juice.
Edit – I just cooked it on the stove top for about 45 minutes or until thick. I let it rest for 10 minutes.

If you want to do this in advance, cook for half the amount of time and the residual heat will carry on cooking it. Chill well and then gently re heat in a pot.

Before serving, squeeze in the lime juice and serve with the roast tamarilllos.

The almond crumble topping from the roast peaches with ginger labne and spiced almond crumble will also make an excellent addition to this pudding. Yum!