Jasmine rice pudding with festive fruit recipe

An alternative Christmas dessert that combines creamy Jasmine rice pudding with a sweet cranberry, apple and ginger syrup base and topped with chopped pistachio nuts - delicious!

Ingredients

• 600ml full cream or semi-skimmed milk
• 30g caster sugar
• 60g Thai Jasmine rice or pudding rice
• 1 lime
• 1tbsp chopped pistachio nuts

For the fruit base:

• 100g fresh or frozen cranberries
• 100ml cranberry juice drink
• 1 ripe apple or pear
• 2 pieces of stem ginger, chopped, and 2 tbsps ginger syrup (from the jar of stem ginger)
• Knob of butter
• 4 small glasses, bowls or cups

Method

1. Pour the milk into a pan, add the sugar and rice. Cook over a medium heat for about 30 mins, stirring every few minutes, until thickened and the rice is tender. Pour into a bowl, then grate in some lime zest and stir 2in the juice. Leave to cool.
2. To make the fruit base: Simmer the cranberries with the juice drink in a small pan for 5 mins. Peel and chop the apple or pear, add to the pan and simmer for another 5 mins, then stir in the chopped ginger, syrup and butter to make a thick sauce. Leave to cool.
3. Spoon the fruit into glasses, then top with the rice and sprinkle with the pistachios.