There’s something so comforting about rice pudding. Perhaps it’s because I often ate it as a child (the tinned version of course – thanks mum), or perhaps it’s the heavy dose of carbs combined with dairy that leaves you feeling like you just had a nice, warm hug. Either way big bowl of creamy rice pudding is always welcome in my home.
Similarly to risotto, the success of rice pudding is determined by the ratio of liquid to rice. However, unlike risotto, rice pudding does not require a lot of stirring. Just a quick stir here and there is enough, making it quite a fuss-free dessert. I’ve combined my base vanilla rice pudding recipe with raspberry coulis, fresh raspberries and figs. The combination is incredibly delicious. If figs or raspberries aren’t in season, they can be substituted with poached pears, caramelised pineapple, strawberry coulis –anything really!
Before you start the recipe, I have 3 important tips to share
Don’t burn the cream! Don’t turn up the heat to try and cook the rice pudding quicker. Keep the temperature low and be sure to stir from time to time.
Get the best quality vanilla that you can afford. In many of my recipes, it’s ok to opt for a vanilla extract or seeds. In this recipe, however, using real vanilla straight from the pod makes a real difference to the rice pudding’s flavour.
Full fat cream and milk isn’t essential, but it will make it taste a hell of a lot better.
Vanilla Rice Pudding with figs and Raspberry
Ingredients
The Rice Pudding
- 300 g of risotto or pudding rice
- 1500 ml of milk
- 500 ml of cream
- 60 g of sugar
- 2 vanilla pods
The Raspberry Coulis
- 400 g of frozen raspberries
- 40 g of sugar
- 1 tablespoon of lemon juice
- 3 tablespoons of water
To Serve
- Fresh figs
- A handful of fresh raspberries
- Edible flowers
Instructions
The Rice Pudding
- Place the rice, milk, cream and sugar in a saucepan over medium/ low heat. Carefully slice the vanilla lengthways and scrape out the seeds. Add both the seeds and pods to the milk.
- Bring the mixture to a boil, turn down the heat and allow to gently simmer for 40 minutes.
- After 40 minutes, the vanilla rice pudding may still seem quite runny but as it cools the remaining liquid will be absorbed.
The Raspberry Coulis
- Place all ingredients into a small saucepan. Bring to a simmer. During this time, use a spatula to crush the raspberries as much as possible. Continue to cook for roughly 10 to 15 minutes or until slightly thickened. Remove from the heat and pass through a sieve to remove any seeds. Allow to cool in the fridge.
To Serve
- Remove the vanilla pods from the rice pudding. Divide it between 4-6 bowls. Add some cooled raspberry coulis and decorate with raspberries, figs and edible flowers.
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