Paul Ainsworth’s Blueberry & Blackberry Rice Pudding

Instructions

1. Bring the Milk, Cream, Zest, Vanilla pod and seeds to a boil
2. Add the washed rice to the boiling liquid, lower the heat
3. Simmer and occasionally stir until the rice is tender
4. Whisk together the yolks and sugar until a light sabayon
5. Pour the eggs and sugar mixture over the cooked rice and stir well to combine altogether
6. Now add the berries but retain a few for serving on top of the pudding when serving
7. Return to the heat and gently cook out to thicken the custard, being careful not to cook too hard as the eggs will scramble
8. Remove the vanilla pod from the pan and leave to sit for a few minutes before serving
9. If not serving immediately, chill and store in the fridge. Finish the pudding with a scattering of berries.