Kyle’s vanilla rice pudding with golden raisins & syrup
For the rice pudding
- 1 tsp vanilla paste
- 226g pudding rice
- 250g condensed milk
- 4 tbsp sugar
- 400ml milk
- 57g double cream
- 57g butter
- Pinch salt
For the raisin syrup
- 100g sugar
- 100ml water
- 200g golden raisins
- 2 cinnamon sticks
- ½ tsp vanilla paste
For the rice pudding;
Place all the ingredients into a thick based pan and cook on a medium heat until the rice is
cooked, stirring the mixture occasionally to ensure it doesn’t stick.
This process should take around 30/40 minutes if on a low to medium heat.
The rice pudding will be silky and creamy!
For the raisin syrup;
Make a light stock syrup using the water, sugar, vanilla and cinnamon and bring to a boil to
ensure all the sugar is thoroughly dissolved, then, add the raisins and allow to cool.
The raisins will soak in some of the liquid and the syrup will naturally thicken.
Spoon the rice pudding into four bowls and drizzle over the raisins and syrup. You can also
sprinkle some ground nutmeg or cinnamon on top, if you wish.