Story: Tamarillo - The Tree Tomato
Episode: 7
Presenter: Brendan Pang
Air Date: 30th July

Brendan finds a creative way to elevate the humble rice pudding with a tart and deep flavour from the garden.

• The Tamarillo is a tree-grown fruit native to South America, but it can be cultivated in any of our own back-yards. The health benefits are amazing, and the umami flavour is unique amongst fruits.
• Tamarillos are packed with essential nutrients and are a great addition to a balanced diet as a source of vitamin C, which supports a healthy immune system. They also contain vitamins A, E and K along with minerals like potassium and iron.
• They are also rich in antioxidants, which can help protect your body against oxidative stress and potentially reduce the risk of chronic diseases. They also contain dietary fibre, which aids digestion and promotes a healthy gut.

RECIPE

RICE PUDDING WITH TAMARILLO & CINNAMON

Ingredients

Rice pudding

• 50g short grain rice
• 1 orange
• 500ml full cream milk
• 50g caster sugar
• 1 vanilla pod, seeds scraped

Baked Tamarillo & Cinnamon

• 4-6 ripe tamarillos
• 2 tbsp brown sugar
• 1/2 tsp cinnamon

To finish

• 4 tbsp double cream
• Icing sugar, for dusting
• Toasted flaked almonds, to garnish

Method

Baked tamarillos

1. Preheat the pizza oven to 180C.
2. Pour boiling water over the tamarillos to cover and leave for 3-4 minutes.
3. Remove and when cool enough to handle, carefully peel away the skin.
4. Slice in half lengthwise and lay cut-side up on a tray.
5. Sprinkle with brown sugar and cinnamon.
6. Bake for 30 minutes until the sugar has caramelised and the fruit releases its juices.

Rice Pudding

1. Rinse the rice in a sieve under cold water until it runs clear.
2. Transfer rice to a pot and add some orange zest along with the milk, sugar and vanilla pod and seeds.
3. Bring to the boil over medium heat whilst stirring occasionally.
4. Reduce the heat and simmer, stirring for 35 minutes or until the rice is soft and the milk has absorbed.
5. Wipe and remove vanilla pod.

To Serve

1. Stir the cream into the rice, divide between bowls and spoon rhubarb on top.
2. Dust with icing sugar, and scatter the almonds.