Rice Pudding With Raisin & Cinnamon Syrup
This creamy and comforting rice pudding recipe is infused with citrusy flavors from lemon and orange zest. The plump raisins soaked in a sweet cinnamon and muscovado syrup add a deliciously indulgent touch to this classic dessert. Enjoy the creamy rice pudding topped with the syrupy raisins for a delightful treat.
— Constant Cookbook
Ingredients
- 200g pudding rice
- zest 1 lemon
- zest 1 orange
- 1l whole milk
- 100g caster sugar
- 85g raisins or sultanas
- 1 cinnamon stick
- 100g light brown muscovado sugar
- 3 tbsp double cream
Instructions
- Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
- Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
- Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 317 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 39 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 0.17 milligram of sodium
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