I love rice pudding – one of my favourite desserts when I am in need of comfort and the feel and flavours of home. This one is just a little bit different, similar in style to many of the rice puddings I have seen being made here in Spain, but with additional ingredients.
35 grams seedless raisins or golden sultanas
30 ml (2 tbsp) hot brandy or dark rum
600 ml whole milk
50 ml crème fraîche
65 grams short grain white rice
1 large fresh egg
50 grams natural brown sugar
Seeds from 1 vanilla pod
1/4 tsp ground cinnamon
- Wash the raisins, remove any damaged fruit or foreign objects.
- Place into a small bowl, add two tablespoons or hot brandy or rum, stir, cover with clingfilm and leave for 30 minutes.
- Pour the milk into a heavy based saucepan, stir in the rice and bring to the boil over a medium heat.
- Reduce heat to low, cover and simmer until the rice is tender – around 20 minutes.
- Stir frequently to prevent the rice from sticking or burning.
- Whisk the egg, brown sugar and vanilla seeds until well blended and thickened slightly, add 8 tablespoons – one at a time – to the eggs while vigorously whisking until incorporated.
- Return this mixture to the saucepan, add the crème fraîche and place over the lowest heat setting, cook for ten minutes or until thickened, while stirring constantly.
- Do not allow the pudding to come to the boil at this stage.
- Stir in the raisins or sultanas and cinnamon, remove from the heat and leave for 5 minutes before serving.
