Rice pudding with raisin & cinnamon syrup

30-60 minutes 400 kcal or less barbeque bbq caster sugar chilled pudding cinnamon stick cinnamon sticks cold pudding desert dessert double cream latin american lemon lemons make ahead mexican muscovado sugar orange oranges prepare ahead pudding pudding rice raisin raisins summer weekend whole milk

N/A

Source

Ingredients

200g pudding rice

zest 1 lemon

zest 1 orange

1l whole milk

100g caster sugar

85g raisins or sultanas

1 cinnamon stick

100g light brown muscovado sugar

3 tbsp double cream

Method

Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.

Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.

Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.