Matt Preston’s air-fried rice pudding recipe

6 Method Steps

Step 1

Place the milk, cream, vanilla pod and seeds in a saucepan over medium heat. Bring to the boil. Set aside for 20 minutes to infuse and cool slightly. Discard the vanilla pod.

Step 2

Preheat the oven to 160C/140C fan forced. Place a 6cm-deep, 18 x 29cm (base measurement) ovenproof dish in a roasting pan.

Step 3

Whisk together the sugar, eggs and yolks in a large bowl until well combined. Gradually add the milk mixture, stirring until well combined. Stir in the rice. Pour the mixture into the ovenproof dish. Pour enough boiling water into the roasting pan to reach halfway up the side of the dish. Bake, stirring every 10 minutes for the first 30 minutes, for 1 hour 10 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan. Set aside to cool slightly. Place, uncovered, in the fridge for 6 hours or overnight to set.

Step 4

To make the apple sauce, place the brown sugar, vinegar, raisins, lemon rind and rosemary in a saucepan. Cook over low heat, stirring, until the sugar dissolves. Bring to a gentle simmer. Add the apple and simmer, stirring occasionally, for 10 minutes or until the apple slices are tender but not falling apart.

Step 5

Cut the rice pudding into 6 portions. Line the base of an air fryer basket with baking paper. Top with 2 slices of the rice pudding. Brush the top with melted butter. Air fry at 180C for 8 minutes or until golden. Transfer to a plate and cover to keep warm. Repeat with the remaining rice pudding and melted butter.

Step 6

Divide among serving plates and top with the apple sauce. Sprinkle with walnuts and rosemary flowers, if using. Serve with double cream.