Chilled rum & raisin rice pudding
Ingredients
- Step 1 600ml whole milk
- Step 2 200ml double cream
- Step 3 100g pudding rice
- Step 4 1 tsp vanilla extract
- Step 5 85g caster sugar
- Step 6 zest 1 lemon , pared with a vegetable peeler
- Step 7 single cream , to serve
- Step 8 100g raisin
- Step 9 100g light brown muscovado sugar
- Step 10 100ml dark rum
- Step 11 25g butter
Calories: 533
Carbohydrate: 59 g
Protein: 5 g
Fat: 25 g
Cook time: 60 minutes
Prep time: 10 minutes
Total time: 70 minutes
Servings: 6
TAGS
Dessert
Dinner
British
Josh Eagleton
30-60 minute
6 serving
600 kcal or less
Chilled dessert
Cool britannium
Creamed rice
Dinner party
Entertaining
Main
Over an hour
Pudding rice
Sarah Cook
Spring
summer
Directions
- 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.