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Rice Pudding with Raspberries

Serves 130

Ingredients

  • 2.6kg pudding rice
  • 15 litres water
  • 1.8kg milk powder
  • 900g sugar
  • 5 tbsp (0.088 litre) vanilla essence
  • 1 litre dairy cream alternative
  • 4 x 500g fresh raspberries

Method

1. Cook rice in water

2. Add vanilla essence sugar and milk powder (mixed with cold water to form smooth consistency)

3. Cook for extra 10/15 minutes

4. Place pudding in gastronome tins and brush with a little melted butter

5. Sprinkle with sugar

6. Bake for 10 minutes on 200C

7. Top with raspberries

8. Serve straight away

Nutritional Analysis

Per portion (179g)

  • Energy: 193 kcal / 812 KJ
  • Fat: 5.6g
  • Saturates: 4.2g
  • Protein: 3.6g
  • Carbohydrate: 31.8g
  • Sugars: 8.0g
  • Fibre: 0.4g
  • Sodium: 58mg

Per 100g

  • Energy: 108 kcal / 453 KJ
  • Fat: 3.1g
  • Saturates: 2.3g
  • Protein: 2g
  • Carbohydrate: 17.8g
  • Sugars: 4.5g
  • Fibre: 0.2g
  • Sodium: 32mg

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