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Recipe: rose-geranium-stewed blueberries with creamed rice pudding

dessert
gluten free
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Photo by

Jacqui Melville

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Preparation Time10 MINUTES

Cooking Time70 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

200g (7oz) fresh (or frozen) blueberries

110g (1/2 cup) super-fine caster sugar

1 leaf and stalk of rose geranium

For the pudding:

75g  (1/3 cup) arborio rice

1/2 a vanilla bean (seeds only)

500ml (2 cups) milk

100g (3 1/2 oz) super-fine caster sugar

1 gold-strength gelatine leaf, softened in cold water, then squeezed to remove excess water

250ml (1 cup) double (thick) cream, gently whipped to soft peaks

Photo by

Jacqui Melville

1

For the stewed blueberries, place the blueberries, caster sugar and rose geranium in a 2-litre (70 fl oz) capacity saucepan and place over medium heat. Gently cook for 14–18 minutes or until the blueberries start to break, then take off the stovetop, remove the rose geranium leaf and stalk and refrigerate until needed.

2

For the creamed rice pudding, place the rice and 1 litre (4 cups) of water in a 2-litre (70 fl oz) capacity saucepan and bring to the boil, then take off the heat and strain. Put the rice back into the pan and add the vanilla seeds and milk. Place the pan over medium heat and cook, stirring occasionally, for 15–20 minutes or until the rice is fully cooked or all the liquid has been absorbed. Take off the stovetop and stir in the sugar and gelatine until dissolved. Spread over a tray and refrigerate until set.

3

Once set, using a spatula, fold through the whipped cream, then pour into a serving dish and place back in the fridge to firm up. This should take 30 minutes.

4

To serve, take the rice pudding from the fridge, spoon over some of the stewed blueberries and the juices. Kapow! There you have it.

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Although Melbourne-based chef Matt Wilkinson might be best known for his use of vegetables in cooking, he’s no stranger to creating imaginative dishes from fruits either. Packed with unexpected flavour, this dessert recipe is deliciously creamy and makes a satisfying comfort food (for any time of day).

Rose-geranium-stewed blueberries with creamed rice pudding

Preparation Time10 MINUTES

Cooking Time70 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

200g (7oz) fresh (or frozen) blueberries

110g (1/2 cup) super-fine caster sugar

1 leaf and stalk of rose geranium

For the pudding:

75g  (1/3 cup) arborio rice

1/2 a vanilla bean (seeds only)

500ml (2 cups) milk

100g (3 1/2 oz) super-fine caster sugar

1 gold-strength gelatine leaf, softened in cold water, then squeezed to remove excess water

250ml (1 cup) double (thick) cream, gently whipped to soft peaks

Photo by

Jacqui Melville

1

For the stewed blueberries, place the blueberries, caster sugar and rose geranium in a 2-litre (70 fl oz) capacity saucepan and place over medium heat. Gently cook for 14–18 minutes or until the blueberries start to break, then take off the stovetop, remove the rose geranium leaf and stalk and refrigerate until needed.

2

For the creamed rice pudding, place the rice and 1 litre (4 cups) of water in a 2-litre (70 fl oz) capacity saucepan and bring to the boil, then take off the heat and strain. Put the rice back into the pan and add the vanilla seeds and milk. Place the pan over medium heat and cook, stirring occasionally, for 15–20 minutes or until the rice is fully cooked or all the liquid has been absorbed. Take off the stovetop and stir in the sugar and gelatine until dissolved. Spread over a tray and refrigerate until set.

3

Once set, using a spatula, fold through the whipped cream, then pour into a serving dish and place back in the fridge to firm up. This should take 30 minutes.

4

To serve, take the rice pudding from the fridge, spoon over some of the stewed blueberries and the juices. Kapow! There you have it.

SHOW MORE
SHOW LESS

Although Melbourne-based chef Matt Wilkinson might be best known for his use of vegetables in cooking, he’s no stranger to creating imaginative dishes from fruits either. Packed with unexpected flavour, this dessert recipe is deliciously creamy and makes a satisfying comfort food (for any time of day).

Rose-geranium-stewed blueberries with creamed rice pudding

1

For the stewed blueberries, place the blueberries, caster sugar and rose geranium in a 2-litre (70 fl oz) capacity saucepan and place over medium heat. Gently cook for 14–18 minutes or until the blueberries start to break, then take off the stovetop, remove the rose geranium leaf and stalk and refrigerate until needed.

2

For the creamed rice pudding, place the rice and 1 litre (4 cups) of water in a 2-litre (70 fl oz) capacity saucepan and bring to the boil, then take off the heat and strain. Put the rice back into the pan and add the vanilla seeds and milk. Place the pan over medium heat and cook, stirring occasionally, for 15–20 minutes or until the rice is fully cooked or all the liquid has been absorbed. Take off the stovetop and stir in the sugar and gelatine until dissolved. Spread over a tray and refrigerate until set.

3

Once set, using a spatula, fold through the whipped cream, then pour into a serving dish and place back in the fridge to firm up. This should take 30 minutes.

4

To serve, take the rice pudding from the fridge, spoon over some of the stewed blueberries and the juices. Kapow! There you have it.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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WRITTEN BY:
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Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney. READ MORE BY Sonya Gellert

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Leave A Comment

Jo 2 years ago

I love this dish! Does cream go into pudding at same time as sugar and gelatine?

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Bex Shannon 2 years ago

Hi Jo,
Refer to ‘Step 3’: “Once set, using a spatula, fold through the whipped cream, then pour into a serving dish and place back in the fridge to firm up. This should take 30 minutes.”

Hope this helps?

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