Festive Rice Pudding

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The creamiest rice pudding you'll ever try!



950ml Milk
100g Pudding rice
135g Heavy whipped cream
70g Sugar
2 Egg yolks
1 1/2 teaspoon Vanilla extract
1/8 teaspoon Salt
1 teaspoon Cinnamon


Frozen blueberries


Heat the milk in a saucepan until boiling, pour in the rice and stir until the milk returns to the boil. Reduce the heat to a gentle simmer and simmer for 30 minutes stirring occasionally to make sure it doesn't stick to the bottom of the pan.

In a bowl, whisk together the cream, sugar, yolks, vanilla, salt and cinnamon.

Once the rice mixture is tender remove from the heat and slowly add the cream mixture while continuously whisking. Return the saucepan to a medium-low heat, stirring continuously to thicken and leave to cool.

Once cool, store in the fridge over night to set and serve cold or hot with blueberries and raspberries.

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