Rice Pudding with Raspberry Coulis

A quick, creamy rice pudding topped with crunchy caramel and served alongside a fresh, vibrant raspberry coulis sauce.

Vegetarian Quick Dessert Fruit Pudding

Estimated Nutrition

Calories

1610.5

kcal / serving

1610.5 kcal total

Carbs

232.4g

per serving

232.4 g total

Fat

71.8g

per serving

71.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for the rice pudding

150

Caster Sugar

for the caramel topping

Icing Sugar

Dairy

100

Double Cream

Butter

Fruits

100

Raspberries

GrainsCereals

150

Rice

cooked

Liquids

290

Water

warm

tbsp

Water

hot

NutsSeeds

0.5

piece

Vanilla Pod

split and seeds scraped out

Method

Combine rice, cream, sugar, butter, and vanilla in a saucepan and cook for 3 minutes.

Discard the vanilla pod and transfer the rice mixture to an ovenproof dish.

Dissolve sugar in 290ml warm water over low heat, then boil until it turns to golden caramel.

Cool the caramel pan base briefly in cold water and let it sit until thick.

Drizzle caramel over the pudding and grill for 4 minutes.

Blend raspberries, icing sugar, and 2 tbsp hot water until smooth.

Serve the rice pudding warm with the raspberry coulis on the side.