• Ingredients: 11
  • Serves: 4
  • Prep: 25 mins
  • Bake: 1 hour
  • Level: medium

Vanilla rice pudding with raspberries and thyme with milk (whole), double cream, unrefined golden caster sugar, rice, vanilla pods, egg yolk(s) (free range), raspberry jam, raspberries, pecan nuts, double cream, thyme. To make this vanilla rice pudding with raspberries and thyme for 4 persons you will need 25 mins for preparation and 1 hour for baking.


For the rice pudding

  • 500ml Milk (whole)
  • 500ml Double cream
  • 135g Unrefined golden caster sugar
  • 200g Rice
  • 1 Vanilla pods
  • 3 Egg yolk(s) (free range)

For the decoration


  1. Step 1Put the milk, cream and 90g of the sugar into a heavy-based pan and stir over a low heat until the sugar has dissolved. Bring to the boil and immediately reduce the heat to a simmer.

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  2. Step 2Slice the vanilla pod and scrape out the seeds.

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  3. Step 3Add in the rice and vanilla seeds and pod. Simmer very slowly for 45 minutes to 1 hour, until the rice is cooked to your liking, giving the mixture a stir every once in a while to prevent the rice from catching and burning on the bottom of the pan.

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  4. Step 4Take the pan off the heat and remove the vanilla pod, then cover the surface with clingfilm and leave to stand for 15-20 minutes. The clingfilm will help to prevent a skin from forming on the top of the pudding.
  5. Step 5Meanwhile, put the egg yolks and the remaining 45g of sugar into a heatproof bowl and set it over a pan of barely simmering water. Using a handheld electric whisk, beat the mixture until it is pale and thickened. Fold this through the rice pudding.

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  6. Step 6If you are serving this dessert warm, immediately spoon it into warm bowls and serve little bowls of ice cream and raspberry jam topped with raspberries and thyme leaves on the side. If you are eating it cold, allow it to cool completely, then stir in a little cream to loosen the pudding before serving. Sprinkle with pecans.

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