Cinnamon Rice Pudding with Almond Crumble

Put 2 cups of the milk, the sugar, 1 cinnamon stick, vanilla and the salt in a medium saucepan and bring to just below boiling point. Add the rice and reduce the heat to low. Cook until most of the milk has been absorbed, stirring occasionally. A simmer mat is perfect for this. 

Heat the remaining milk and cinnamon stick in another saucepan until hot.

Add ½ a cup of this hot milk to the rice, cooking until it has been absorbed. Continue adding the milk ½ cup at a time, stirring frequently until the rice is tender and creamy. The rice needs to be softer than you would cook a savoury risotto, which is to ‘al dente’. 

Stir in the cream then divide between serving dishes. Remove the cinnamon sticks, rinse in water then split in half. Top each pudding with a pile of almond crumble and a piece of cinnamon stick. 

Cook’s Tip: If you have leftover rice pudding, I find the best way to reheat it is to transfer it to an ovenproof baking dish and pour over ½ cup of milk. Cover with foil and place in a 180°C oven for about 20-25 minutes or until hot. 

​Almond Crumble: Preheat the oven to 180°C fan bake.

Put the flour, cinnamon, salt, sugar and butter in a large bowl.

Using your fingertips, rub everything together until the mixture resembles very coarse breadcrumbs with a few larger lumps. Mix in the almonds then sprinkle with the water and mix with a fork until you have a lumpy, crumbly mixture. 

Spread out on a large plate and freeze for 10 minutes or just chill if not baking immediately. 

Spread the mixture on a large lined baking tray and bake for 10 minutes then stir and turn the mixture for even browning. Bake for a further 10 minutes or until a good golden colour. The crumble is soft but will become crisp when cold. Store the crumble in an airtight container. Makes about 2 cups