Chilled rum & raisin rice pudding

Chilled rum & raisin rice pudding

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

Replace the boozy syrup with stewed fruit if you're serving this retro, creamy dessert to kids

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
533
protein
5g
carbs
59g
fat
25g
saturates
16g
fibre
1g
sugar
47g
salt
0.2g

Ingredients

  • 600ml whole milk
  • 200ml double cream
  • 100g pudding rice
  • 1 tsp vanilla extract
  • 85g caster sugar
  • zest 1 lemon, pared with a vegetable peeler
  • single cream, to serve

For the rum & raisin syrup

  • 100g raisins
  • 100g light brown muscovado sugar
  • 100ml dark rum
  • 25g butter

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Method

  1. Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.
  2. To serve, combine the syrup ingredients in a small pan. Melt together, then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) – just gently stir in a splash at a time until it’s spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.

Recipe from Good Food magazine, May 2013

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Comments

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trish17's picture

I've made this many times and it's gone down a storm each time! The high fat content cannot be argued with but since it's so rich and creamy you don't actually need a large helping, let's face it, anything that's rich will make you feel sick if you eat too much of it. Don't be put off, this is a gorgeous dessert, well worth trying.

sjlalor's picture

Extremely rich, wouldn't make again. Lemon rind gives a lovely flavour though

slight222000's picture
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This was delicious! Made this for dessert for a small dinner party, it went down very well. I agree that it has a high fat content but portions were not generous and its not an every day dessert.

Frantic Flapjack's picture
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This tasted really lovely but I won't be making it again. Far too much fat in this recipe with whole milk, double cream, single cream and butter. It made me feel quite queasy afterwards :(

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