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Vanilla Rice Pudding with Raspberries and Thyme

Recipe Submitted By: bakingmad

This Warm Vanilla Rice Pudding with Raspberries and Thyme is a Jason Atherton recipe. It is perfect to serve for an after dinner party dessert.

500 ml	JUST MILK whole
500 ml	double cream
135 grams	Golden Caster Sugar (Billington's)
200 grams	pudding rice
1	Vanilla Pods (Silver Spoon Create)
3	Free Range Eggs (Happy Eggs) Yolks

To Serve:

	Raspberry jam warmed with a few thyme leaves
	Fresh raspberries
	Crushed pecan ice cream
tbsp	2 – 3 double cream

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Put the milk, cream and 90g of the golden 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. Tip 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.
Take 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. Meanwhile, 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.
If you are serving this dessert warm, immediately spoon it into warm bowls and serve little bowls of crushed pecan 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.