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

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
Gluten-free
Vegetarian

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Warm Vanilla Rice Pudding with Raspberries and Thyme

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of