Chilled rum & raisin rice pudding

• whole milk↗600ml ml
• double cream↗200ml ml
• pudding rice↗100g g
• vanilla extract↗1 tsp tsp
• caster sugar↗85g g
• zest 1 lemon

  pared with a vegetable peeler

• single cream↗

  to serve

• raisin↗100g g
• light brown muscovado sugar↗100g g
• dark rum↗100ml ml
• butter↗25g g

Step-by-step instructions

1. 1

   Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.

2. 2

   To serve, combine the syrup ingredients in a small pan. Melt together, then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) – just gently stir in a splash at a time until it’s spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.