Rice Pudding with Raspberry Jam
A burnished golden skin giving way to clouds of creamy, vanilla-scented rice, shot through with sticky ruby ribbons of raspberry jam and topped with jewel-bright fresh berries.
Ingredients
Serves 6- 2large eggs, beaten
- 150 gpudding rice
- ½ tspground cinnamon
- 900 mlwhole milk
- 150 mldouble cream
- 75 gcaster sugar
- 15 gbutter, for greasing
- 1 tspvanilla extract
- 150 graspberry jam
- 75 gfresh raspberries (optional) (optional)
Method
- Heat the oven to 160°C (140°C fan) and butter a 2 litre ovenproof dish generously.
- Tip the pudding rice, milk, cream, sugar and cinnamon into a saucepan and bring gently to a simmer, stirring often so nothing catches on the base. Let it bubble softly for 15–20 minutes, stirring regularly, until the grains have softened at the edges but still have a firm centre.
- Take the pan off the heat. Trickle a ladleful of the hot milk into the beaten eggs, whisking as you go to temper them, then stir the eggs and vanilla back through the rice. Pour into the buttered dish and level the surface.
- Bake for 55–65 minutes until the top is pale gold and lightly freckled, the rice is tender and the centre is softly set without liquid egg; it will firm as it rests.
- Spoon generous dollops of raspberry jam over the warm pudding and drag the back of a spoon through to create thick ruby streaks; the jam will sink into sticky pockets through the custardy rice.
- Rest for 10–15 minutes so it sets to a spoonable creaminess, then scatter over fresh raspberries if using. Serve warm; the spoon should slip through with a soft, custardy give.
Per serving
- kcal
- 464
- protein
- 9.7g
- fibre
- 0.3g
- carbs
- 56.8g
- fat
- 21.1g
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