Rose-Geranium Stewed Blueberries with Creamed Rice Pudding
This dish has been a favourite from the day we opened at Pope Joan. I change the fruit to whatever is in season but I always poach the fruit with a little rose geranium, which gives it such a gentle perfumed floral fragrance that works stunningly with the rich creaminess of the rice pudding.
- stewed blueberries
- 200 g (7 oz) fresh or frozen blueberries
- 110 g (3 3/4 oz/ 1/2 cup) caster (superfine) sugar
- 1 leaf and stalk of rose geranium
Creamed rice pudding
- 75 g (2 2/3 oz/ 1/3 cup) arborio rice
- 1/2 vanilla bean (seeds only)
- 500 ml (17 fl oz/2 cups) milk
- 100 g (3 1/2 oz) caster (Superfine) sugar
- 1 gold-strength gelatine leaf,
- softened in cold water, then
- squeezed to remove excess water
- 250 ml (9 fl oz/1 cup) double (thick)
- cream, gently whipped to soft peaks
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.
For the creamed rice pudding, place the rice and 1 litre (35 fl oz/4cups) 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.
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.
To serve, take the rice pudding from the fridge, spoon over some of the stewed blueberries and the juices.
John Hawkesby’s wine recommendation
Ata Rangi Kahu Botrytis Riesling 2011