Name: Creamy rice pudding with Sapphire raspberries
Total time: 1500 s
Yield: 4
Ingredients: 150 gram pudding rice; 1 litre whole milk; 2 teaspoon vanilla extract; 2 egg; 100 gram golden caster sugar; 100 millilitre single cream; 100 gram Sapphire raspberry

Step 1

Place the rice (150 g) , milk (1 L) and vanilla extract (10 mL) into a non-stick saucepan over a medium-high heat. Bring to the boil, then reduce the heat to a simmer and stir every 5 minutes or so. It should take around 20 minutes for the rice to become tender.

Step 2

Whisk the egg yolks (2) and sugar (100 g) in a bowl. Add the cream (100 mL) and whisk again.

Step 3

When the rice is tender, remove the pan from the heat. Add a couple of spoonfuls of the rice to the egg mixture and stir it in quickly. Pour this mixture back into the pan with the rice and stir until it’s all mixed in well. Place the pan back onto a low heat and cook gently for 5 minutes.

Step 4

Spoon the warm rice pudding into four small serving bowls and top each one with a small handful of raspberries (100 g) to serve.

Creamy rice pudding with Sapphire raspberries

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