|Small Pretty Glasses of Vanilla Rice Pudding with Summer Raspberries|
Rice pudding is a classic winter dish and while some people think a classic can’t be bettered, amended or changed or for that matter eaten out of season I think the opposite. It doesn’t just have to be served in huge, steaming bowls in winter – although I wouldn’t complain at all if you did. I think with a light touch of vanilla and raspberries, rice pudding can be served chilled in glasses in a slightly more sophisticated way. But feel free to serve it as you please!
Makes 6 good portions (or 12 small glasses)
Prep time 5 minutes
Cooking time 2 hours
Suitable for freezing No
1 litre whole milk
1 Ndali vanilla pod, split lengthways
50g Vanilla Sugar
1/4 tsp grated nutmeg
Pinch of salt
150g Arborio rice
1 Preheat the oven to 150°C/gas mark 2.
2 Put all the above ingredients into an ovenproof casserole dish, stir well and pop it into the oven for 2 hours in total. After 30 minutes, open the oven door and stir it all again.
3 When it’s time for the pudding to come out, it’s not always set as firmly as you would like, so you must leave it for a good hour. It will carry on absorbing the liquid and thicken up more.
4 Serve with raspberry or Plum Jam.
TIPS & USES
• Check the pudding after an hour and a half as oven temperatures can vary. The depth of your casserole dish may also affect the cooking time.