Rice Pudding with Drunken Raisins

Rice Pudding with Drunken Raisins

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To serve – 4

Preparation time – 10 minutes
Cooking time – 2 hours

Rich and wonderfully creamy – worth waiting for.

Ingredients

50 g/2 oz raisins 2 tbsps fortified wine such as Pedro Ximenez, Madeira or sweet sherry 25 g/1 oz unsalted butter, diced 65 g/2 ½ oz pudding rice 25 g/1 oz caster sugar 600 ml/1 pint milk Large pinch of grated nutmeg and cinnamon

Recipe

  1. Put the raisins in a small saucepan with the fortified wine and warm together, or microwave the raisins and wine in a small bowl for 30 seconds on full power. Leave to soak for 30 minutes or longer, if time allows.
  2. Grease a 900 ml/1 ½ pint pie dish, then put in the rice and sugar. Spoon the soaked raisins on top then cover with the milk. Dot with the butter and sprinkle with the spices.
  3. Cook in a preheated oven 150’C/130’C Fan/300’F/Gas 2, for 2 hours until the pudding is golden on top, the rice is tender and the milk thick and creamy. Spoon into bowls and serve with extra-thick cream.


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