Vanilla rice pudding with raspberries and thyme

  • Total Time

    1h 25m
    • Prep Time

    • Bake Time

      1h 0m
  • Serves

  • Skill Level

  • Dietary Needs

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A truly scrumptious vanilla rice pudding, served with raspberries and interesting flavour addition, thyme. This Jason Atherton recipe is perfect to serve as a delicious dinner party dessert.


  1. Put the milk, cream and 90g of the 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.

  2. Slice the vanilla pod and scrape out the seeds.

  3. Add 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.

  4. 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.

  5. 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.

  6. If you are serving this dessert warm, immediately spoon it into warm bowls and serve little bowls of 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. Sprinkle with pecans.

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