How to make a creamy rice pudding with reduced sugar and sultana raisins. Either serve on its own chilled (or at room temperature) with fresh fruits for breakfast or for a more decadent dessert, serve with salted caramel sauce and nougatine.
100g (3.5oz, ½ cup)pudding rice(round, short grain)
½teaspoonvanilla powder or extract(or a vanilla bean/pod) *
50g (2oz, ¼ cup)light brown sugar
1liter (1 ¾ pints, 4 cups)whole milk(full cream)
50g (2oz, ¼ cup)golden sultana raisins
2egg yolksorganic
Instructions
Pour the milk into the large saucepan. Add the vanilla powder to the milk (or extract/vanilla bean scraped of seeds) with half/25g of the sugar. Rain in the rice and simmer gently for 15-20 minutes, stirring occasionally to that no skin forms on the milk.
Add the sultana raisins. Continue to stir now and again as it heats gently for about another 10-15 minutes or until the rice swells and it starts to thicken.
In a bowl, whisk together the yolks with the rest of the sugar until it's light and creamy. Add a couple of tablespoons of the hot rice milk and mix well then pour in the yolk mixture into the hot rice. Take off the heat (so not to overheat and curdle the yolks) and stir until well combined.
Pour into bowls and set aside to cool - then cover and chill for at least 30 minutes.
Notes
* Variations: Replace vanilla with the zest of an orange and add a pinch of nutmeg and cinnamon for something more warming and spicy in the winter months.Prefer rice pudding more compact and less creamy? Reduce the milk to 700ml (1 ¼ pints).Serve either on its own chilled or topped with fruit for breakfast. For a more decadent dessert, serve with salted caramel sauce and/or with our favourite nutty caramel nougatine.Nutrition Information: 4g protein and 212 calories based on 4 portions.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.