Serves:4 – 6
1 litre whole milk
600ml double cream
200g short grain rice
100g golden caster sugar
1 vanilla pod, split lengthways
4 tbsp medium dry sherry (such as Amontillado)
2 tbsp light brown soft sugar
1. Preheat the oven to 160°C, gas mark 2. Mix the milk and cream together in a large saucepan and warm through, then pour into a 2.5-3 litre ovenproof dish. Stir in the rice and caster sugar. Using a sharp knife scrape the seeds from the vanilla pod and add to the dish along with the split pod.
2. Cook in the oven for 1 hour 45 minutes until the top is golden, the rice is tender and most of the liquid has been absorbed. Remove from the oven, stir and cover with foil, leave to rest for 20 minutes.
3. Meanwhile, place the raisins and sherry in a small saucepan with the brown sugar and 2 tablespoons of cold water. Bring to the boil then simmer for 5 minutes until syrupy. Remove from the heat and leave to cool.
4. Place the raisin mixture in a food processor and blitz until smooth, adding a little more cold water to loosen. Spoon the rice pudding into bowls and serve with the raisin purée.
Cook’s tipIf you don’t want to use sherry simply replace with freshly squeezed orange juice.
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