Rice Pudding With Raspberry Sauce

1. 1

   Bring 4 cups milk to a boil. Add rice, vanilla extract, 2 tbsp sugar and a pinch of salt. Cover and cook over low heat for 30 mins, stirring occasionally.

2. 2

   For the raspberry sauce, puree raspberries and 1 tbsp sugar then press through a strainer. Set aside.

3. 3

   To finish, whisk custard powder, 2 tbsp sugar and remaining milk until smooth. Add to rice pudding, bring to a boil and simmer for 1 min. Remove from heat, allow to cool slightly, stirring occasionally. Serve with raspberry sauce.

* Per serving · 4 servings · Values may vary.

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