Rice Pudding With Jam Sauce
Warm and comforting, rice pudding is one of the simplest puddings and served with jam sauce is also one of the most delicious.
4 people
120 minutes
20 minutes
Ingredients
- 1 knob Butter for greasing
- 2 tbsp Caster Sugar
- 300 ml Fresh Cream
- 300 ml Milk
- 1 pinch Nutmeg grated
- 50 g Short Grain Rice Pudding
- 1 - SuperValu Vanilla Pod split in half lengthways
- 50 ml Water
For The Jam Sauce
-
1
jar
Moran's Blackcurrent And Guinness Jam
Method
-
Put the milk, cream, sugar and split vanilla pod into a saucepan. Bring to the boil, then turn off the heat. Set aside for 15 to 30 minutes to infuse.
-
Meanwhile, preheat the oven to 180°C/gas mark 4. Grease a 1 litre ovenproof pudding dish generously with butter.
-
Put the rice in the greased baking dish and strain the milk through a fine-mesh sieve over the top. You can wash and dry the vanilla pod and save it for another use. Stir to combine, then grate a pinch of nutmeg over the top. Bake in the oven for 1½ hours, until the rice pudding has thickened and the top is golden brown.
-
Meanwhile, to make the sauce, put the jam in a saucepan with the water and warm over a low heat, whisking to blend. Cook for 5 minutes and serve warm doppoed on top of the rice pudding.
