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Chilled rum & raisin rice pudding

Chilled rum & raisin rice pudding

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal533
fat25g
saturates16g
carbs59g
sugars47g
fibre1g
protein5g
low insalt0.2g
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Ingredients

For the rum & raisin syrup

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 4 out of 5.3 ratings
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