Creamy Rice Pudding & Raspberries

5/5 - (3 votes)

This recipe for Creamy Rice Pudding & Raspberries is one by Tom Kerridge for Marks & Spencer. It is very simple to make and can be ready to eat within 30 minutes.

The recipe uses just the stove top to make the rice pudding. That is not how I usually make my rice pudding, since I rather enjoy the skin formed during baking. However the recipe for this stove top version is just so appetising that it is hard to resist. The fact that it can be ready in such a short time also makes it worth considering.

I ought to say that in the UK we enjoy rice pudding hot, warm or cold. But I recognise that in many countries, particularly in North America is a usually a cold dessert. However you might prefer your rice pudding this one works very well indeed.

Creamy Rice Pudding & Raspberries

Ingredients

Happily the list of ingredients is quite short and each is easily available.

Rice – The recipe calls for pudding rice., which is a short grain rice. The name pudding rice seems only to be used in the UK, usually for an Italian short grain rice. However any short grain rice, such as Arborio or Carnaroli or even sushi rice will work well.

Milk – Whole milk works best, for creaminess, but semi-skimmed(2%) milk will work too. Non-dairy milks may be fine though I haven’t tried them.

Caster Sugar – The original recipe calls for golden caster sugar but any caster sugar, or even granulated sugar will work fine.

Vanilla Extract – Pure vanilla extract or vanilla bean paste are best but vanilla essence will also give a lovely flavour.

Egg Yolks – The recipe calls for large egg yolks, which would be XL in the USA. However medium egg yolks(Large in USA) will also work. The only difference will be that the larger yolks will thicken the rice pudding slightly more.

Single Cream – This is the runniest version of cream we have in the UK. But the more common double cream will work just as well if that is what you have. In North America whipping cream or heavy cream will work too.

Raspberries – for the top, to give a lovely tart fruitiness to the dessert.

Process for Creamy Rice Pudding

As you can imagine from the short ingredients list the process is not complicated.

It is basically three steps only . The first is to bring the rice, vanilla and milk to a boil and then simmer it for about 20 minutes, until the rice is tender.

The second step is to mix the egg yolks, cream and sugar together and add them into the milk, after tempering first.

The third step is to place the mixture back on the heat and simmer it for about 5 minutes, stirring all the while, until it thickens. Then it can be left to cool to the desired serving temperature. The rice pudding will thicken more as it cools.

When ready to serve top the rice pudding with raspberries, halved.

Creamy Rice Pudding & Raspberries

My Rice Pudding

For my rice pudding everything worked very easily. With minimal preparation time and only a short cooking time it was quickly ready to serve.

I served mine warm, with the raspberries on top. The flavour was rich and creamy, with the rice cooked to perfection. The raspberries added a lovely touch too.

Creamy Rice Pudding & Raspberries – Video

Another easy dessert is Perfect Strawberry Pie.

Creamy Rice Pudding & Raspberries

Recipe by Tom Kerridge for Mu0026SCourse: Desserts, Stove top/SavouryDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes

Ingredients

  • 150g(3/4 cup) short grain rice

  • 1ltr(4 cups) whole milk

  • 10ml(2 tsp) vanilla extract

  • 100g(1/2 cup) caster sugar

  • 2 large egg yolks(XL in USA) – see note below

  • 100ml(6 tbsp + 2 tsp) single cream

  • 100g(3 1/2 oz) raspberries

Directions

  • Put the milk, vanilla extract and rice into a large saucepan.
  • Place the saucepan onto the heat and bring it to a boil. The reduce the heat to simmering.
  • Simmer the rice for about 20 minutes, stirring every few minutes, until it is cooked and tender.
  • Beat the egg yolks, sugar and cream together until smooth.
  • Take the rice off the heat.
  • Spoon a little of the rice mixture into the egg yolk mixture, beating all the time, to temper it. Just a couple of tablespoons will be enough.
  • Pour the tempered mixture into the saucepan and stir to combine.
  • Put the saucepan onto the heat and, stirring all the while, bring to a simmer and gently cook for 5 minutes, until the rice pudding thickens.
  • Allow the rice pudding to cools a little before dividing into serving dishes.
  • When ready to serve top the rice pudding with raspberries which have been cut in half.

Notes

  • You can use medium egg yolks(Large in USA) but using large(XL in USA) will thicken the rice pudding just that little bit more.

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