Jasmine rice pudding with festive fruit

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Jasmine rice pud
Jasmine rice pud
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Woman's Weekly recipe An alternative Christmas dessert that combines creamy Jasmine rice pudding with a sweet cranberry, apple and ginger syrup base and topped with chopped pistachio nuts - delicious!


  • 600ml full cream or semi-skimmed milk
  • 30g caster sugar
  • 60g Thai Jasmine rice or pudding rice
  • 1 lime
  • 1tbsp chopped pistachio nuts

For the fruit base:

  • 100g fresh or frozen cranberries
  • 100ml cranberry juice drink
  • 1 ripe apple or pear
  • 2 pieces of stem ginger, chopped, and 2 tbsps ginger syrup (from the jar of stem ginger)
  • Knob of butter
  • 4 small glasses, bowls or cups

For even more Thai flavour, use a 400ml can of coconut milk, topped up with milk, and ¼ tsp ground cardamom (the seeds from about 12 pods).


  1. Pour the milk into a pan, add the sugar and rice. Cook over a medium heat for about 30 mins, stirring every few minutes, until thickened and the rice is tender. Pour into a bowl, then grate in some lime zest and stir 2in the juice. Leave to cool.
  2. To make the fruit base: Simmer the cranberries with the juice drink in a small pan for 5 mins. Peel and chop the apple or pear, add to the pan and simmer for another 5 mins, then stir in the chopped ginger, syrup and butter to make a thick sauce. Leave to cool.
  3. Spoon the fruit into glasses, then top with the rice and sprinkle with the pistachios.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 274(kcal)
  • Fat 8.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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