Name: Rice pudding with raisin & cinnamon syrup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
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

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Rice pudding with raisin & cinnamon syrup

Rice pudding with raisin & cinnamon syrup

Sarah Cook

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Serves 8

More effort

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Known as Arroz con Leche in Mexico, this is
perfect served in small glasses

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal317
fat8g
saturates5g
carbs58g
sugars39g
fibre0g
protein7g
salt0.17g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2009

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A star rating of 4.7 out of 5.14 ratings

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