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Save to my recipesVanilla Rice Pudding with Raspberries and Thyme Ingredients
| 500 ml | Milk whole |  |
| 500 ml | double cream | |
| 135 grams | Golden Caster Sugar (Billington's) |  |
| 200 grams | pudding rice | |
| 1 | Vanilla Pods (Nielsen-Massey) |  |
| 3 | Free Range Eggs Yolks |  |
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Vanilla Rice Pudding with Raspberries and Thyme
Recipe Submitted By: bakingmad
This Warm Vanilla Rice Pudding with Raspberries and Thyme is a Jason Atherton recipe. It is perfect to serve for an after dinner party dessert.
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 1 hour |
| Portions | Serves 4-6 |
| Skill Level | Medium |
| Average Rating |  |
Additional Ingredients
To Serve:
| Raspberry jam warmed with a few thyme leaves | ||
| Fresh raspberries | ||
| Crushed pecan ice cream | ||
| tbsp | 2 – 3 double cream |
This recipe uses
How to make Vanilla Rice Pudding with Raspberries and Thyme
- Click on the text to highlight the different stages as you go along,
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Put the milk, cream and 90g of the golden sugar into a heavy-based pan and stir over a low heat until the sugar has dissolved. Bring to the boil and immediately reduce the heat to a simmer. Tip in the rice and vanilla seeds and pod. Simmer very slowly for 45 minutes to 1 hour, until the rice is cooked to your liking, giving the mixture a stir every once in a while to prevent the rice from catching and burning on the bottom of the pan.
- Take the pan off the heat and remove the vanilla pod, then cover the surface with clingfilm and leave to stand for 15-20 minutes. The clingfilm will help to prevent a skin from forming on the top of the pudding. Meanwhile, put the egg yolks and the remaining 45g of sugar into a heatproof bowl and set it over a pan of barely simmering water. Using a handheld electric whisk, beat the mixture until it is pale and thickened. Fold this through the rice pudding.
- If you are serving this dessert warm, immediately spoon it into warm bowls and serve little bowls of crushed pecan ice cream and raspberry jam topped with raspberries and thyme leaves on the side. If you are eating it cold, allow it to cool completely, then stir in a little cream to loosen the pudding before serving.
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