CookEat Recipe
Rice Ring with Fruit Compote
A cold caramel-coated milk-rice ring with apple compote and kirsch in its centre.
Method
Steps
Step 1
Gather the ingredients: 700 ml whole milk, divided into 600 ml and 100 ml; 100 g rice; 50 g caster sugar for the rice; 20 g butter; A pinch of salt; Finely grated zest of half a lemon; 50 g additional caster sugar for the caramel; 200 g firm fragrant apples, weighed whole; 70 g caster sugar for the apple compote; 30 ml kirsch, divided into two 15 ml portions; Half a lemon for the apple holding water; Water for holding and poaching the apples.
Step 2
Put the rice and 600 ml milk in a heavy saucepan. Simmer gently, stirring often, for about 35–45 minutes until the grains are very tender and the mixture is thick. Halfway through cooking, add the 50 g rice sugar, butter, salt and lemon zest. Remove from the heat and stir in the reserved 100 ml milk.
Step 3
Choose a smooth metal ring mould of about 750 ml–1 litre in which the rice will stand at least 3–4 cm deep. Melt the separate 50 g sugar in a small heavy saucepan until light brown. Carefully coat the bottom and sides of the mould with it, protecting your hands from the hot caramel. Spoon in the rice and level it gently.
Step 4
Stand the mould in a deep roasting tin, pour hot water around it to halfway up the mould, and bake at 150°C for about 30–45 minutes, until the rice is firmer and the caramel has dissolved around it. Remove from the water bath. Cool promptly and refrigerate within 2 hours, then chill thoroughly for at least 3 hours before unmoulding.
Step 5
Meanwhile, peel and core the apples, cut into small wedges and place in cold water acidulated with the half lemon. Drain. Put the apples in a snug saucepan and add just enough fresh water to cover them, about 150–200 ml. Bring to the boil, then add the 70 g compote sugar and the first 15 ml kirsch. Simmer gently for about 8–15 minutes, until tender but intact.
Step 6
Lift the apples out and reduce their cooking liquid uncovered for about 5–10 minutes until syrupy. Cool the syrup, then stir in the second 15 ml kirsch and combine with the apples. Refrigerate promptly. Unmould the cold rice ring onto a plate and fill its centre with the cold apple compote and syrup just before serving. Keep refrigerated and use within 2 days. This dessert contains alcohol.
Step 7
Prune variation: replace the 200 g apples and 70 g compote sugar with 120 g pitted dried prunes and 60 g sugar. Soak the prunes in water for 5–6 hours in the refrigerator. Drain, put in a snug pan with fresh water just to cover, bring to the boil and add the 60 g sugar and first 15 ml kirsch. Simmer about 10–20 minutes until tender. Lift out, reduce the liquid to syrup, cool, add the second 15 ml kirsch and reunite with the prunes. Chill and use in the same rice ring; omit the apple holding lemon.
Step 8
For 10–12 people, double every quantity: 1.4 litres milk divided into 1.2 litres and 200 ml, 200 g rice, 100 g rice sugar, 40 g butter, two pinches salt, zest of one lemon, 100 g caramel sugar, 400 g whole apples, 140 g compote sugar, 60 ml kirsch divided equally, and one lemon for holding water. Use a larger ring mould maintaining the same filling depth; cook to the same texture, allowing extra time as needed. For the doubled prune version use 240 g prunes and 120 g compote sugar instead of apples and their sugar.
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