every one a winner
every one a dinner
Rice Pudding with Drunken Raisins
To serve – 4
Preparation time – 10 minutes
Cooking time – 2 hours
Rich and wonderfully creamy – worth waiting for.
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
- 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.
- 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.
- 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.
Coming soon- Where to buy Wot Eat ingredients NEAR YOU.
CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).