Berry Rice Pudding Recipes

MARY BERRY'S CLASSIC RICE PUDDING

Steps:

• 1. You will need a 1.6-litre (2¾-pint) wide-based ovenproof dish, well greased. Preheat the oven to 160°C/140°C fan/Gas 3. 2. Tip the rice into the dish. Heat the milk in a saucepan (see tip) and pour over the rice, then add the sugar and stir to combine. 3. Bake in the oven for about 30 minutes. Stir gently and sprinkle with a dusting of nutmeg, if you like. Continue cooking for a further 1¼-1½ hours until a golden skin has formed on top and the rice is soft and tender underneath. Serve hot. MARY'S EVERYDAY TIPS: Full-fat milk gives the best rich flavour, though semi-skimmed would be fine too. If you only have semi-skimmed, add a little less and make up the full amount with cream. Heating the milk gets the cooking going.

GOJI BERRY RICE PUDDING

Steps:

• Using a large, heavy sauce pot bring water to a rolling boil. Add salt and rice. Cover, reduce heat, and cook rice until done, approximately 15 to 20 minutes. Stir in milk and sugar. Cover and cook over very low heat for approximately 1 hour. The mixture should look like thin oatmeal.
• Whip eggs to a froth. Add vanilla and half of the cinnamon. Slowly add about 6 ounces of hot mixture to beaten egg mixture to temper the egg.
• Blend until smooth with an immersion / stick blender or in the liquidizer. Now return to the pan & cook on a medium heat (not too high) until the mixture thickens, about 2 minutes.
• Add goji berries and raisins. Mix until even. Remove from heat immediately. Portion into six heat resistant glass or ceramic dessert dishes / glasses. I like to make a flower design with the goji berries & raisins, both get lovely after a couple of hours. Chill in refrigerator at least two hours or overnight.
• Serve garnished with fresh mint leaves and powdered cinnamon.

VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE

Steps:

• Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
• Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pear is tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.