Rice pudding with melon sorbet

Name: Rice pudding with melon sorbet
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Cantaloup melon (about 1 kg); 60 g Icing sugar; 1 Vanilla pod; 500 ml Milk; 100 g Rice Pudding; 2 TABLESPOONS Honey; 125 g Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Cantaloup melon (about 1 kg)
60 g Icing sugar
1 Vanilla pod
500 ml Milk
100 g Rice Pudding
2 TABLESPOONS Honey
125 g Whipped cream

Directions

1
Peel and halve the melon. Remove seeds and cut the flesh into small pieces. Puree the fruit flesh and icing sugar in a wide bowl and place in the freezer for approx. 3 hours, stirring with a fork every 30 minutes.
2
Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Boil up the milk, vanilla pod and pulp. Add rice and simmer for 35-40 minutes on low heat, stirring frequently.
3
Stir in the honey towards the end of the cooking time. Remove the rice pudding from the heat and let it cool down while stirring occasionally.
4
Whip the cream until stiff and stir into the cold rice pudding. Divide into 6 glasses. Cut out balls from the sorbet and arrange them on the rice, serve immediately.