Chilled Rum & Raisin Rice Pudding
- 600ml whole milk
- 200ml double cream
- 100g pudding rice
- 1 tsp vanilla extract
- 85g caster sugar
- zest 1 lemon, pared with a vegetable peeler
- single cream, to serve
- For the rum & raisin syrup
- 100g raisin
- 100g light brown muscovado sugar
- 100ml dark rum
- 25g butter
- Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.
- To serve, combine the syrup ingredients in a small pan. Melt together, and then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) – just gently stir in a splash at a time until it’s spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.
Philip Storey of Arnside has commented on the original “Where is this” Post.
He has accompanied his comments with two images which, unfortunately, cannot be enlarged by “clicking” in a “Comment”.
Because I think that Philip’s observations are very pertinent I am placing the Images here so that anyone can click on them and view a full-size version in a separate window.
Let me know what you think.