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- Tom Kerridge’s Creamy Raspberry Rice…
Tom Kerridge’s Creamy Raspberry Rice Pudding
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4 serving
Prep time:
Cook time:
Serves: 4
Nostalgic, comforting and a little bit fruity, this creamy rice pudding with raspberries from chef Tom Kerridge is the perfect post Sunday lunch pud. Created exclusively for M&S Food and topped with deliciously sweet seasonal fruit, you’ll be going back for second helpings.
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Ingredients
- 150g pudding rice
- 1 litre whole milk
- 2 tsp vanilla extract
- 2 large egg yolks
- 100g golden caster sugar
- 100ml single cream
- 100g raspberries, halved
Method
Step 1
Put the rice, milk and vanilla extract into a large non-stick pan over a medium-high heat. Bring to the boil, then reduce the heat to a simmer and stir every 5 mins or so. It should take around 20 mins for the rice to become tender.
Step 2
Whisk the egg yolks and sugar in a bowl until smooth. Add the cream and whisk again.
Step 3
When the rice is tender, remove the pan from the heat. Add a couple of spoonfuls of the rice to the egg mixture and stir it in quickly. Pour this mixture back into the pan with the rice and stir until it’s all mixed in well. Return the pan back to a low heat and cook gently for 5 mins.
Step 4
Spoon the warm rice pudding into 4 small serving bowls and top each one with a small handful of raspberries to serve.
Tips or serving suggestions
Lightly whisk the leftover egg whites with a pinch of fine salt or sugar then transfer to a freezer proof container and freeze for up to 1 month. Defrost in the fridge overnight then use for meringue.
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