Creamy Rice Pudding

[Carl]

Creamy Rice Pudding.jpg (22 KiB) Viewed 344 times

Ready in: 30 minutes
Serves: 6

No nutritional information available.

Ingredients

- 100g (4oz) pudding rice
- 250ml (8fl oz) milk
- 250ml (8fl oz) double cream
- 1 tsp vanilla bean paste
- 4 egg yolks
- 75g (3oz) caster sugar
- 3 tbsp strawberry jam
- ½ tsp ground cinnamon

Method

1. Place the rice in a large heavy based saucepan. Stir in the milk, cream and vanilla bean paste. Bring to the boil over a medium heat, stirring occasionally. Reduce the heat to low and simmer very gently for 12 - 15 minutes, stirring occasionally, until the rice is tender but still has a slight bite. Remove from the heat.

2. Using a hand whisk, beat the egg yolks and sugar together in a large bowl until pale and frothy. Whisk ⅓ of the hot rice into the egg mixture, then return all the mixture back to the saucepan, stirring to combine.

3. Cook gently over a low heat for 4 - 5 minutes, stirring, until the mixture thickens to coat the back of spoon. Top with the jam and sprinkle over the ground cinnamon. Serve straight away.