Name: Chilled rum & raisin rice pudding
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: British
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; 100g raisin; 100g light brown muscovado sugar; 100ml dark rum; 25g butter

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Chilled rum & raisin rice pudding

Chilled rum & raisin rice pudding

Sarah Cook

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Serves 6

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 raisin
100g light brown muscovado sugar
100ml dark rum
25g butter

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Nutrition: per serving

kcal533
fat25g
saturates16g
carbs59g
sugars47g
fibre1g
protein5g
salt0.2g

low

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4 out of 5.3 ratings

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