Vanilla rice pudding with raspberries in kirsch
By: Ed Baines From: Good Food Live
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Vanilla rice pudding with raspberries in kirsch
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4
Creamy vanilla scented coconut rice and raspberries bathed in kirsch make a winning combination in this delightful dessert from Ed Baines
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Ingredients
- ½ litre Milk
- 240ml coconut milk
- 1 vanilla pod, halved and deseeded
- 200g Butter
- 500g Risotto rice
- 120g caster sugar
- Salt
For the raspberries in kirsch:
- 1 punnet Raspberries
- 1 Apple
- 100g caster sugar
- 3 tbsp water
- 1/2 vanilla pod, halved and deseeded
- 1 tbsp kirsch
- 1 tbsp lemon juice
Method
1. Pour the milk and the coconut milk into a saucepan over a medium heat, add the vanilla pod and bring to the boil.2. In another large pan, melt the butter, add the rice and stir.
3. Slowly add the milk mixture to the rice, one ladle at a time until the rice is cooked.
4. Add the sugar and a pinch of salt.
5. Set the oven to 180°C/gas 4. Pour the rice into an ovenproof dish and bake for about 10 minutes.
6. To make the raspberries in kirsch, put the raspberries and apple into a saucepan with the sugar. Add the water, vanilla, kirsch and lemon juice and simmer over a medium heat until softened. Serve with the rice pudding.
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