Chilled rum & raisin rice pudding
Add to favourite + Print Print

Chilled rum & raisin rice pudding

By Sarah Cook

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

  • Prep:10 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 533
  • fat 25g
  • saturates 16g
  • carbs 59g
  • sugars 47g
  • fibre 1g
  • protein 5g
  • 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
  • 100g raisins
  • 100g light brown muscovado sugar
  • 100ml dark rum
  • 25g butter

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.

Suggested recipes from this collection...