Vanilla rice pudding with raspberries

Top this perfumed rice pudding with kirsch flavoured raspberries for a delightful dessert
By Ed Baines
Vanilla rice pudding with raspberries
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • ½ litre milk
  • 240 ml coconut milk
  • 1 vanilla pod, halved and deseeded
  • 200 g butter
  • 500 g risotto rice
  • 120 g caster sugar
  • salt

For the raspberries in kirsch:

  • 1 punnet raspberries
  • 1 apple
  • 100 g caster sugar
  • 3 tbsp water
  • 1/2 vanilla pod, halved and deseeded
  • 1 tbsp kirsch
  • 1 tbsp lemon juice


1. Pour the milk and the coconut milk into a saucepan over a medium heat, add the vanilla pod and bring to the boil.

2. In another large pan, melt the butter, add the rice and stir.

3. Slowly add the milk mixture to the rice, one ladle at a time until the rice is cooked.

4. Add the sugar and a pinch of salt.

5. Set the oven to 180°C/gas 4. Pour the rice into an ovenproof dish and bake for about 10 minutes.

6. To make the raspberries in kirsch, put the raspberries and apple into a saucepan with the sugar. Add the water, vanilla, kirsch and lemon juice and simmer over a medium heat until softened. Serve with the rice pudding.

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