Mackays Creamy Rice Pudding with Raspberry & Pistachios
Ingredients
- 100g pudding rice (or paella rice)
- 25g Valio Unsalted Butter
- 60g sugar
- 1 litre whole milk
- 1 bay leaf (optional)
- 1 teaspoon vanilla bean paste (or ½ vanilla pod)
- 6 tablespoons Mackays Scottish Raspberry Preserve
- 20g pistachios or toasted hazelnuts, roughly chopped
- A handful of Emborg Raspberries
Method
- Preheat the oven to 160°C.
- Put the rice, butter and sugar into a 1.5-2 litre ovenproof dish.
- Put the milk in a small pan with the bay leaf and vanilla bean paste or pod and bring to a simmer. If you are using the vanilla pod cut it in half lengthways and scrape the out the seeds into the milk.
- Once the milk is simmering add it to the rice mixture and then immediately put the dish into the oven. Bake for 75-90 minutes, but check after 60 minutes. If the top is getting too brown put a piece of foil over the top.
- The pudding is ready when there is a thin golden skin over the top of the pudding and the rice is completely soft.
- Serve immediately with a dollop of Mackays Scottish Raspberry Preseve, a handful of Emborg Frozen Raspberries (defrosted) and a sprinkle of pistachios or hazelnuts.