Clotted cream rice pudding with raspberry compote

Jacqueline Meldrum

Rice pudding was my favourite dessert as a child. My mum would make a big batch of it for us and serve up each bowlful with a dollop of raspberry jam. We all loved it and it never lasted long.

As an adult I’ve carried on the tradition and regularly make rice pudding for my family, but the dollop of jam has been replaced by a quick compote made in minutes from fresh seasonal berries. It’s such a comforting dish and so easy to make.

Clotted cream rice pudding with raspberry compote

Ingredients

Makes 6-8 portions

Rice Pudding:

  • 120g pudding rice
  • 1 litre of milk
  • 3 tbsp caster sugar (adjust this to suit)
  • 1 tsp vanilla extract
  • 4 tbsp clotted cream

Raspberry Compote:

  • 250g raspberries
  • 4 tbsp caster sugar
  • 1 tbsp lemon juice

Method

  1. Pour the milk in a large pan with the rice, sugar and vanilla extract.
  2. Cook over a gentle to medium heat for 40 -45 minutes, stirring regularly until the rice is thick and creamy. It will seem quite watery and like it’s never going to thicken until near the end of cooking time when it will suddenly thicken up.
  3. Near the end of the cooking time, make the compote. Place the raspberries in a pan (reserve a few raspberries for decoration) along with the sugar and lemon juice. Heat over a medium heat until bubbling and cook for 5-10 minutes until it has thickened.
  4. Take the rice of the heat and stir in the clotted cream.
  5. Serve the rice pudding topped with compote and fresh raspberries.

Enjoy!

Jacqueline Meldrum is a freelance food writer and recipe developer. Jacqueline blogs at Tinned Tomatoes.

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