(Serves four to six, approx 215 calories per serving) YOU NEED: 100g pudding rice 50g sugar 750ml semi-skimmed milk 2 tsp of ground cinnamon 4-5 tbsp of raspberry jam 250g of fresh raspberries ...

Rice porridge Combine rice, milk, sugar, split vanilla bean and salt in a large saucepan. Bring mixture to a gentle boil. Bring mixture to a simmer and stir occasionally, for about 30 to 40 minutes.

Rice pudding is like a big hug in a bowl, for me it is the ultimate winter comfort food. I love adding a spoonful of cherry or raspberry compote, it adds wonderful colour, but also a tartness that ...

Squeeze 1/2 lemon juice and strain mixture. 5.	To serve, carefully loosen the edges of the pudding from the mould with a small knife and turn each pudding out onto a serving plate.

100g pudding rice 50g sugar 750ml semi-skimmed milk 2 tsp of ground cinnamon 4-5 tbsp of raspberry jam 250g of fresh raspberries knob of butter to grease the dish ...