Makes approx. 8 portions
Ingredients:
Risogalo:
175g sushi rice
600ml cold water
600ml milk full fat
Pinch salt
1 vanilla bean, split and seeds scraped
70g caster sugar
300ml thickened cream
Butterscotch:
130ml thickened cream
150g brown sugar
1 tsp vanilla essence
1/4 tsp salt
50g unsalted butter, diced
Kourambiethes:
170g unsalted butter, softened
50g vanilla sugar
1/4 tsp salt
1/2 cup slivered almonds, toasted
125g self-raising flour
100g plain flour
Method:
Risogalo:
1. Place rice and water into a heavy based saucepan and bring to the boil. Simmer for 4 minutes and then strain, discarding the water.
2. Return rice to the saucepan along with the milk, salt, vanilla seeds and pods.
3. Bring back to the boil then lower heat to a gentle simmer. Continue to cook for approx. 20 minutes until liquid thickens and rice is cooked.
4. Add caster sugar and stir until dissolved.
5. Pour mixture into a flat dish or tray (to help cool down quickly), cover surface with cling film and refrigerate for 1 hour to set.
6. Whip cream to a soft peak.
7. Place rice mixture into a bowl and stir to loosen. Add whipped cream and fold through until combined. Refrigerate until needed.
Butterscotch:
1. Place cream, sugar, vanilla essence and salt into a saucepan and bring to the boil.
2. Remove from the heat, whisk in butter and allow to cool to room temperature.
Kourambiethes:
1. Pre-heat oven to 165°C (fan forced).
2. Place into a large bowl the soft butter, vanilla sugar, salt and almonds. Mix thoroughly, with your hand, until the sugar has dissolved.
3. Sift the flours into the butter mixture and continue to mix (with your hand) until the mixture comes together.
4. Prepare a baking tray lined with baking paper. Spread mixture out to approx. 1cm thick.
5. Bake for 12 to 15 minutes or until golden brown. Allow them to cool.
6. Dust the biscuits with loads of icing sugar before serving.
To assemble, spoon rice pudding into serving glass. Spoon over the butterscotch sauce and scatter with broken kourambiethes.