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Vanilla Rice Pudding with figs and Raspberry

Servings: 4

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.