Warm Vanilla Rice Pudding with Raspberries and Thyme

Name: Warm Vanilla Rice Pudding with Raspberries and Thyme
Yield: Serves 4–6
Ingredients: 135 g caster sugar; 180 g pudding rice; 500 g double cream; 500 g whole milk; 1 quantity partially churned vanilla ice cream; 100 g pecans, lightly roasted; 2 tsp pectin; 1 thyme sprig, leaves only; 20 g water; 40 g caster sugar; 2–3 tbsp double cream (optional); few thyme leaves; 80 g caster sugar; 500 g raspberries; 2 large egg yolks; 1 vanilla pod, split and seeds scraped; few raspberries; crushed pecan ice cream

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

500 g whole milk
500 g double cream
135 g

Dessert
Vegetarian
Gluten-free

Method

Put the milk, cream and 90 g of the sugar into a heavy-based pan and stir over a low heat until the sugar has dissolved. Bring to the boil and immediately reduce the heat to a simmer. Tip in the rice and vanilla seeds and pod. Simmer very slowly for 45 minutes to 1 hour until the rice is tender, or