Rice Pudding Brulee With Berry Compote - cooking recipe

Ingredients

500 ml milk
1 tsp vanilla extract
100 g caster sugar
125 g pudding rice
2 tsp cornflour
150 ml cherry nectar
150 g frozen mixed berries
1 medium egg, separated
1 tsp ground cinnamon
None None fresh mint sprigs and chopped pistachio nuts, to deocrate

Preparation

Put the milk, vanilla extract and 1 tbsp of the sugar in a pan and bring to a boil. Add the rice, reduce the heat and simmer for about 30 mins until the rice is tender, stirring occasionally. Remove from the heat.
Meanwhile, to make the fruit compote, blend the cornstarch with 3 tbsp of the cherry juice to a smooth paste. Place the rest of the juice in a pan with 1/4 cup of the remaining sugar and heat gently. Stir in the blended cornstarch and simmer for 1-2 mins until thickened. Add the frozen berries, simmer for 1-2 mins then remove from the heat.
Beat the egg yolk and stir into the hot rice mixture. Whisk the egg white until stiff then gradually whisk in 1/8 cup of the remaining sugar. Fold the egg whites into the rice mixture and spoon into a shallow heatproof dish. Mix the rest of the sugar with the cinnamon and sprinkle over the rice. Place under a hot broiler for 2-3 mins until the top of the rice starts to caramelize. Serve with the compote and decorate with mint sprigs and chopped pistachios, if liked.