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Bakewell Rice Pudding

Bakewell Rice Pudding

Name: Bakewell Rice Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: Butter 25 g; Pudding rice 175 g; Whole milk 1 ½ liters; Caster sugar 50 g; Condensed milk 2 tbsp; Almond extract ½ tsp; Raspberries 300 g; Caster sugar 2 tbsp; Flaked almonds 50 g

ultimate comfort dessert

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50m
Serves 6
Easy
(1)

https://youtube.com/watch?v=TYIatgLRnCc

Ingredients

	25 g Butter
	175 g Pudding rice
	1 ½ liters Whole milk
	50 g Caster sugar
	2 tbsp Condensed milk
	½ tsp Almond extract
	For the topping:
	300 g Raspberries frozen or fresh
	2 tbsp Caster sugar
	50 g Flaked almonds

Nutritional information

433

calories

18g

fat

54g

carbohydrates

13g

protein

30g

sugar

fiber

Cuisine:

American Recipes

Ingredients

25 g Butter
175 g Pudding rice
1 ½ liters Whole milk
50 g Caster sugar
2 tbsp Condensed milk
½ tsp Almond extract
For the topping:
300 g Raspberries
frozen or fresh
2 tbsp Caster sugar
50 g Flaked almonds

Bakewell Rice Pudding

I love this recipe for Bakewell Rice Pudding – rice pudding is one of my favorite comfort foods. My grandmother used to make this when I’d visit as a child and whenever I taste this version, I feel transported back to my childhood.

To make this delicious dessert, start by melting butter in a large pan over medium heat. Add rice and stir to coat. Add milk, bring to the boil and simmer until rice is tender. Mix in sugar, condensed milk and almond extract and transfer the mixture to 6 heatproof glasses or bowls and leave to cool. Place in the refrigerator until ready to serve. Before serving, make a compote by heating raspberries and sugar in a small pan. Once the sugar is dissolved and the raspberries are mushy, spoon the compote over the puddings. Garnish with almonds and serve. If you’re making ahead, you can prepare up until the compote in advance.

To make Bakewell Rice Pudding, you will need the following ingredients:

https://youtube.com/watch?v=TYIatgLRnCc

Steps to make Bakewell Rice Pudding

1	Melt butter	1
Melt 25 grams of butter in a large saucepan over medium heat.
2	Add rice	2
Add 175 grams of pudding rice and stir to coat.
3	Heat milk	45
Stir in 1 ½ liters of milk and simmer for 45 minutes. Stir regularly to prevent the rice from sticking.
4	Add sugar, condensed milk and almond extract	2
Once the rice has absorbed all of the milk, add 50 grams of caster sugar, 2 tablespoons of condensed milk and ½ a teaspoon of almond extract.
5	Chill
Transfer the mixture to 6 dessert glasses and place in the refrigerator to chill for up to one day.
6	Make raspberry compote	3
Once ready to serve, place 300 grams of raspberries and 2 tablespoons of caster sugar in a small saucepan over medium heat. Simmer until the sugar has dissolved and the raspberries start to go mushy.
7	Garnish puddings	2
Spoon the compote over the chilled puddings. Garnish with almonds.
8	Serve
Serve immediately.

This Bakewell Rice Pudding is delicious healthy comfort food. Try it soon and please come back to leave a comment below with your thoughts!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.