Rice Pudding With Lemon Vanilla Sauce

Rice Pudding With Lemon Vanilla Sauce

A practical Rice Pudding With Lemon Vanilla Sauce recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.

Total time: 50 minutes

Ingredients

• 110G/4Oz Thai Jasmine Rice
• 450Ml/16Fl Oz Whole Milk
• 450Ml/16Fl Oz Double Cream
• 75G/3Oz Caster Sugar
• 1 Vanilla Pod, Split
• Freshly Grated Nutmeg
• 25G/1Oz Butter, Plus Extra For Greasing
• 6 Tbsp Icing Sugar
• 250G/9Oz Raspberries
• 2 Tbsp Icing Sugar
• 50Ml/2Fl Oz Water

Method

1. Make raspberry sauce first by placing the icing sugar and water and simmering over a low heat until dissolved.
2. When the sauce is warm add the raspberries and stir, simmer for 5 minutes, take off the heat and set aside.
3. Boil the milk, cream, castor sugar, sugar and vanilla seeds and nutmeg together until the sauce reduces by about half.
4. Bring the sauce back to a boil, season with salt.
5. Add rice and cook, stirring for 5 minutes.
6. Add raspberries, butter and simmer for a further 2 minutes, then turn into a large, buttered, ovenproof dish.
7. Bake for 20 minutes until the rice pudding is bubbling.
8. When the pudding has finished baking, let it cool for a few minutes before serving.

Trending Recipes