Jammy rice pudding recipe is the perfect treat for those colder months and is just like they used to make for school dinners, so it's a taste of nostalgia too. This easy recipe is a delicious twist on the classic, with homemade jam sauce made from fresh blackberries. The rice pudding is made from full fat milk, making it extra creamy. This recipes serves 6 people and is ready in 30 mins.
Ingredients
- 1.2 litres full-fat milk
- 1 vanilla pod, split lengthways and the seeds scraped out
- 120g short-grain pudding rice
- 4tbsp caster sugar
For the jammy sauce:
- 300g blackberries
- 4tbsp caster sugar
WEIGHT CONVERTER
Method
- To make the rice pudding, pour the milk into a large, heavy-based pan, then add the vanilla pod and seeds, rice and sugar. Heat gently and bring to the boil, then leave to simmer, uncovered, for 30-35 mins, stirring occasionally, until the rice grains are cooked through, the milk is almost absorbed and the texture is creamy.
- To make the jammy sauce, put the blackberries and caster sugar in a pan, and cook over a gentle heat for about 5 mins to dissolve the sugar and soften the fruit a little.
- Using a slotted spoon, take the fruit out of the pan and put into a dish. Bring the liquid to the boil for a few mins to reduce it and make it more syrupy, then add back the fruit. To serve, divide the rice pud between 6 bowls with a good dollop of the jam.
Top Tip for making Jammy rice pudding
Experiment with different flavoured jam sauce. How about using strawberries or raspberries instead?
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