Rice pudding is one of those recipes that evokes childhood memories – good or bad! There’s nothing nicer than a deliciously creamy rice pudding if it is well made. For something a little different why not try a rice mould for a change – simply cook the pudding then spoon into cups or little moulds and chill until firm. Turn them out and serve with a sharp flavoured sauce. This cherry rice mould recipe is lovely for a Summer lunch.
- 850ml milk
- 50g caster sugar
- Few drops vanilla essence
- 100g pudding rice
- 400g can red cherry pie filling or 4 tbsp cherry compote
Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Lightly oil or butter a shallow ovenproof dish.
Pour the milk into a small saucepan and heat gently on a medium heat.
Add the sugar and vanilla essence and heat until the sugar dissolves and the milk reaches just below boiling point. Add the rice and stir well.
Pour into the prepared dish and bake for 30 minutes.
Stir well, then cook for a further 30 – 40 minutes or until thickened and creamy.
Remove any skin from the top of the pudding and discard. Leave the pudding to cool a little.
Lightly oil, or line 4 ramekin dishes, small teacups or bowls with cling film and then divide the rice pudding equally between each, pressing it down firmly.
Chill in the fridge for about 1 hour until firm, then turn out onto serving plates.
To make the cherry sauce, simply heat the cherry pie filling or cherry compote in a small pan. If the sauce is too thick thin it down a little with a little lemon juice or water. Pour the cherry sauce over the rice moulds.
Any fruit sauce, compote or jam can be served with the rice moulds – why not also try a hot chocolate sauce poured over the chilled rice moulds – equally delicious. You don’t have to turn them out of the cups – make sure you leave a little room on top of the puddings so there’s room for the sauce and eat them straight from the pots. ( just lightly butter the dishes – do not line with cling film)