Rice Pudding With Lemon Vanilla Sauce
Recipe rating
4.52 out of 5 based on 1556 reviews
Description
Delicious Rice Pudding With Lemon Vanilla Sauce using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 50 min. Enjoy!
Raw Ingredients
Thai Jasmine Rice Milk Oz Cream Caster Sugar Vanilla Pod Split Nutmeg Butter Tbsp Icing Sugar Raspberries Tbsp Icing Sugar Water
Ingredients With Quantity
- 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
Directions
- Make raspberry sauce first by placing the icing sugar and water and simmering over a low heat until dissolved.
- When the sauce is warm add the raspberries and stir, simmer for 5 minutes, take off the heat and set aside.
- Boil the milk, cream, castor sugar, sugar and vanilla seeds and nutmeg together until the sauce reduces by about half.
- Bring the sauce back to a boil, season with salt.
- Add rice and cook, stirring for 5 minutes.
- Add raspberries, butter and simmer for a further 2 minutes, then turn into a large, buttered, ovenproof dish.
- Bake for 20 minutes until the rice pudding is bubbling.
- When the pudding has finished baking, let it cool for a few minutes before serving.
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