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Celeriac rice pudding with bramble compote
Serves 4 Desserts and puddings
Ingredients
- 250g celeriac, peeled and finely diced
- 250ml whole milk
- 25g caster sugar
- 1 vanilla pod
- generous pinch freshly grated nutmeg
For the rice base
- 450ml whole milk
- 100g pudding rice
- 25g caster sugar
- finely grated zest 1 lemon
For the bramble compote
- 200g blackberries
- 2tsp caster sugar
- squeeze lemon juice
Method
Put the celeriac, milk, vanilla seeds (scraped out) and pod, sugar and nutmeg in a saucepan and bring to a simmer. Cover the pan and cook for around 25 minutes until the celeriac is soft; it should give easily when pressed against the side of the pan with a spoon.
Discard the vanilla pod, then pour the mixture into a blender or processor and whizz to a purée. Meanwhile, combine all the ingredients for the rice base in a separate saucepan, bring to a simmer and cook gently for 25 minutes, stirring occasionally. Stir the celeriac purée into the rice and bring back to a simmer, then remove the pan from the heat, cover with a lid and leave to stand for 5 minutes.
Combine all the ingredients for the compote in a small saucepan, bring to a simmer and cook gently for 5 minutes– the blackberries should start to soften but still hold their shape. Divide the rice pudding between warmed bowls and spoon over the compote to serve.
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