A luxuriously creamy rice pudding topped with an easy raspberry compote. A simple and comforting dessert.

RICE PUDDING

Rice pudding is one of the desserts my mum would make for me a lot as a child.

I loved it. It was a comforting sweet treat.

She would just make it with a little sugar and sometimes some nutmeg and a dollop of jam on top, which was just how I liked it.

This is my grown up version of that rice pudding.

CREAMY RICE PUDDING WITH RASPBERRY COMPOTE

This rice pudding is flavoured with vanilla extract and topped with a quick raspberry compote, fresh raspberries and a sprig of mint.

The rice is made extra creamy with some Greek style yoghurt, which is stirred through the pudding. I used vegan Alpro Greek yoghurt, but you can use whichever plain yogurt you buy. 

If you're vegetarian you could even add clotted cream instead of yoghurt.

WHICH RICE DO YOU USE IN RICE PUDDING?

Generally rice pudding is made with pudding rice.

Pudding rice is a short-grained rice which is high in starch. The starch is what makes the rice so sticky and creamy.

If you don't have pudding rice, you could use arborio rice, also known as risotto rice, or you could use sushi rice.

SHOULD I RINSE THE RICE WHEN MAKING RICE PUDDING?

Do not rinse the rise before making rice pudding!

Why?

When you rinse the rice, you are washing away the starch which is so important to achieve sticky soft rice and a creamy sauce.

Just use the rice straight from the packet.

HOW DO YOU KNOW WHEN THE RICE IS READY?

The rice should be soft and the milk thick and lush.

If the rice is still hard, then it needs a little longer.

If the rice isn't cooked through but the milk is thick, you can cook it for longer and add more milk if you need to.

If the rice is cooked and soft, but the milk seems thin and watery, leave it to cool. As it cools, it will thicken.

also try Microwave Blackberry Crumble Pudding

SKIN ON RICE PUDDING

People often associate rice pudding with having a thicker, set layer on top called a skin.

Some people love it and some people hate it. I'm in the later category. I can't stand skin on rice pudding.

The skin usually developes when rice pudding is either baked in the oven or left unattended in the pot.

For this creamy rice pudding the rice is stirred occasionally while cooking and it's made in a pot, so unless you walk away and forget about it, a skin  should not form.

Happy days!

SHOULD RICE PUDDING BE SERVED HOT OR COLD?

This is a contentious issue.

We have regular arguments discussions about this in my house.

I think it should ALWAYS be served hot or at the very least warm, but my rather odd husband and child love eating it cold.

In my opinion that is just wrong! But, maybe you think differently?

SCOTTISH RASPBERRIES

The raspberries are the star of the show in this rice pudding. They take the rice in an everyday dish to something really special. They are used to make the compote and added fresh as a topping.

I used Scottish raspberries, which are some of the best raspberries in the world. 

The east coast of Scotland has the perfect soil and climate for raspberries. There are long days of sunshine with just the right temperature. It doesn't get too cold or too hot. Just right for the perfect raspberry.

Use whatever raspberries you can get hold of, but it you can, buy Scottish rasps.

RASPBERRY COMPOTE

The raspberry compote dolloped over this creamy rice pudding is just lush. Just look at it! Mmmmmm!

It's super easy to make with just three ingredients. Raspberries, sugar and lemon juice. That's it.

It's not too sweet and super fruity. The sugar and lemon juice really bring out the flavour of the raspberries and the lemon juice helps the pectin in the fruit to thicken the compote.

 USES FOR RASPBERRY COMPOTE

Once you've mastered this easy fruit compote you will want to use it in all sorts of desserts. Here are a few ideas:

• spoon over rice pudding
• spoon over yoghurt
• spoon over ice cream
• serve with chocolate cake and cream
• spoon over porridge
• add a layer to bread and butter pudding before adding the custard
• spoon over custard
• use as an easy cheesecake topping

HOW CAN I STORE FRUIT COMPOTE

FRIDGE

AIRTIGHT CONTAINER - You can store raspberry compote in an airtight container for a couple of days in the fridge.

JAM JARS - You can treat this like jam and pour the compote into sterilised jars, sealing with the lid, while hot. Once cool you can keep it in the fridge for 2-3 weeks.

It can't be stored in a cupboard like jam, but it does last longer in the fridge if you store it this way.

I sterilise my jars by running the jars and lids through the dishwasher.

FREEZER

AIRTIGHT TUB - You can ladle the compote into a small tub and freeze for 2-3 months, then defrost it in the fridge overnight.

RESEALABLE FREEZER BAGS - You can freeze the compote in resealable freezer bags. Take the compote out of the fridge and defrost in the fridge overnight.

HOW CAN I STORE RICE PUDDING?

Once the rice pudding is made, you can cool it quickly, by pouring into a tub or bowl to speed up the cooling process, then cover and store in the fridge for 1-2 days. 

As with any rice dish, you don't want to keep it too long, as bacteria can build.

You can reheat the rice pudding in a pot or in a bowl in the microwave. 

You will have to add more milk when heating as rice thickens as it cools.

CAN YOU FREEZE RICE PUDDING?

Rice pudding can be frozen and stored in an airtight freezer-safe container. It's important it is airtight so the pudding doesn't get freezer burn and spoil.

You can freeze a batch or individual portions.

Cool the rice down quickly by spooning in the tubs you are using, then once cool, add the lid tightly and freezer for 2-3 months.

Defrost the rice pudding in the fridge overnight, then add milk to it while reheating in a pot or microwave to thin the mixture down.

MORE PUDDINGS FOR YOU TO TRY

All these puddings are best when served with custard or vanilla ice cream.

1. Leftover Panettone, Chocolate and Cranberry Pudding
2. Dark Chocolate Magic Pudding
3. Rich Sticky Toffee Pudding
4. Scottish Blackberry & Pear Crumble
5. Scottish Pear & Ginger Crumble
6. Clementine Curd Bread & Butter Pudding
7. Sweet Cherry Crumble Crisp
8. Rhubarb Pudding
9. Banana Pudding
10. Bakewell Pudding
11. Slow Cooker Cloutie Dumpling
12. Plum Almond Crumble Cake

Next, check out Easy Vegan Rice Recipes for Lunch or Dinner.

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Creamy Rice Pudding with Raspberry Compote

Yield: 6-8

Author: Jacqueline Meldrum

Prep time: 2 MCook time: 35 MTotal time: 37 M

A luxuriously creamy rice pudding topped with an easy raspberry compote. A easy and comforting dessert.

Ingredients:

Rice Pudding

• 120g/ 2/3 cup pudding rice
• 1 litre/ 4.2 cups of milk (dairy or dairy-free)
• 3 tbsp caster sugar (adjust to suit taste)
• 1 tsp vanilla extract
• 4 tbsp Greek yoghurt (dairy or dairy-free)

Raspberry Compote

• 250g/ 2 cups raspberries (plus extra for decoration)
• 4 tbsp caster sugar
• 1 tbsp lemon juice
• mint leaves (optional for decoration)

Instructions:

1. Pour the milk, rice, sugar and vanilla extract into a large pan.
2. Cook on a gentle to medium heat for 35-40 minutes, stirring regularly until the rice is thick and creamy. It will seem quite thin, but it will thicken up near the end of cooking.
3. While the rice is cooking, make the compote. Place the raspberries in a pan (reserve a few raspberries for decoration) along with the sugar and lemon juice. Heat over a medium heat until bubbling for 5-10 minutes until it thickens.
4. Take the rice of the heat and stir in the yoghurt.
5. Serve the rice pudding topped with raspberry compote, a few fresh raspberries and a sprig of mint.
6. Enjoy!

Notes:

Don't rinse the rise, as it will remove the starch which makes the rice creamy.
When the rice is cooked if the milk is too thin, leave it to cool a little. It will thicken as it cools.
When the rice is cooked if the milk is too thick, add some more milk.
You can store raspberry compote and rice in airtight containers for a couple of days in the fridge.
You can ladle the compote and rice into separate small tubs or freezer bags and freeze for 2-3 months, until you need them then defrost in the fridge overnight.
When you reheat rice pudding after it has chilled in the fridge or been frozen, you will need to add more milk as it will have thickened.

Calories
240.85

Fat (grams)
4.72

Sat. Fat (grams)
2.43

Carbs (grams)
42.08

Fiber (grams)
2.92

Net carbs
39.16

Sugar (grams)
21.40

Protein (grams)
8.10

Sodium (milligrams)
132.73

Cholesterol (grams)
14.53

rice pudding, raspberry sauce, raspberry compote, fruit compote, traditional pudding, Scottish pudding, Scottish dessert, sweet rice recipe

dessert

Scottish, vegan, vegetarian

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