Spiced Millet, Almond and Cranberry Rice Cake

I don't know about you but my ideal comfort dessert has to be rice pudding, but how about we try and spice it up and make it a little fancy, quite literally with some winter spices, dried fruit and millet.

Let's see how we get on.

INGREDIENTS:

• 200 g short grain rice
• 100 g sugar + 75g sugar (for caramel)
• 1 L milk (full-fat works best but you can substitute for coconut or soya milk)
• 75 g millet
• 50 g dried cranberries
• 200 ml heavy cream (30% fat)
• 50 g flaked almonds
• 2 eggs
• 1 tbsp each cinnamon and allspice
• 3 tbsp water

UTENSILS:

• Saucepans
• Bowls
• Spoon
• Spatula
• Tray
• Pyrex dish
• Oven gloves
• Serving plate

1. Cover the rice with cold water and bring to the boil.
2. Simmer for 5 minutes then drain.
3. Put the milk and spices into a separate saucepan and heat to just before a simmer.

1. CAUTION: Please be very careful with this step as hot sugar can leave nasty burns.
2. Taking the pyrex dish, dissolve 75g sugar in 3 tbsp of cold water.
3. Heat the dish directly on the flame. This part will take place in several stages.
4. First the sugar will fully dissolve and then start the bubble.
5. NEVER stir the caramel with a spoon (this creates crystals), take oven gloves and gently swirl (by tilting the dish), the sugar around the dish.
6. Once you see the sugar starting to darken, you need to tilt the dish more often and swirl the sugar around so you get even colouration.
7. You should have an even dark caramel.
8. I like to swirl the dish to allow the caramel to coat the vertical sides of the dish, then allow the rest to settle on the bottom.
9. Whilst the caramel is still hot, sprinkle over the almond flakes and then leave to cool.

1. Whilst the spiced milk is warm add the par-boiled and drained rice.
2. Add the millet and dried cranberries.
3. Gently simmer, this takes about 15 minutes, stirring from time to time.
4. Once the rice is fully cooked, take it off the heat.

1. Add the 100 g of sugar, followed by the heavy cream and eggs.
2. Be quick to mix as you don't want the eggs to scramble.
3. Once fully stirred in, gently pour the mixture over the almond and caramel.
4. Bake in the oven 180°C for 25-30 minutes.

Once baked, the rice pudding should have a nice golden skin to it and be fully set.

Allow the cake to cool for 10 minutes.

With a knife go all around the edge of the dish, then place a serving plate over the top and tip upside down. The rice pudding cake should come out nicely.

Now all that's left to do is enjoy a nice warm slice of fancy rice pudding cake.

Bon appétit.