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Rice Pudding with Fruit and Nuts

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Serves: 4
175g / 6 oz golden raisins (sultanas)
1 tsp butter, for greasing
600ml / 1 pint milk
1 cinnamon stick
1/2 tsp ground nutmeg
55g / 2 oz short-grain rice
3 tbsp superfine (caster) sugar
100g / 3 1/2 oz raspberries
150g / 5 1/2 oz pecans
1 tbsp toasted slivered almonds

Place the golden raisins (sultanas) in boiling water and soak for 15 minutes, then drain. Preheat the oven to 300ºF / 150ºC / Gas Mark 2.

Grease a 1.3 litre / 2 1/2 pint oven proof dish. Place the milk, cinnamon, and nutmeg in a saucepan and heat until nearly boiling, then remove from the heat and cool.

Scatter the rice, sugar, and drained golden raisins (sultanas) into the dish. Strain the milk over the rice mixture and cover with foil. Bake for 1 hour.

Remove the foil and bake for an additional 25-30 minutes. Serve the rice with the fruit and nuts on top.

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