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Creamy Rice Pudding with Raspberry Compote

A luxuriously creamy rice pudding topped with an easy raspberry compote. A simple and comforting dessert.

Creamy Rice Pudding with Raspberry Compote


RICE PUDDING


Rice pudding is one of the desserts my mum would make for me a lot as a child.

I loved it. It was a comforting sweet treat.

She would just make it with a little sugar and sometimes some nutmeg and a dollop of jam on top, which was just how I liked it.

This is my grown up version of that rice pudding.


CREAMY RICE PUDDING WITH RASPBERRY COMPOTE


This rice pudding is flavoured with vanilla extract and topped with a quick raspberry compote, fresh raspberries and a sprig of mint.

The rice is made extra creamy with some Greek style yoghurt, which is stirred through the pudding. I used vegan Alpro Greek yoghurt, but you can use whichever plain yogurt you buy. 

If you're vegetarian you could even add clotted cream instead of yoghurt.


An overview close up of Creamy Rice Pudding with Raspberry Compote in a bowl next to a purple napkin and spoon

WHICH RICE DO YOU USE IN RICE PUDDING?


Generally rice pudding is made with pudding rice.

Pudding rice is a short-grained rice which is high in starch. The starch is what makes the rice so sticky and creamy.

If you don't have pudding rice, you could use arborio rice, also known as risotto rice, or you could use sushi rice.


SHOULD I RINSE THE RICE WHEN MAKING RICE PUDDING?


Do not rinse the rise before making rice pudding!

Why?

When you rinse the rice, you are washing away the starch which is so important to achieve sticky soft rice and a creamy sauce.

Just use the rice straight from the packet.

HOW DO YOU KNOW WHEN THE RICE IS READY?


The rice should be soft and the milk thick and lush.

If the rice is still hard, then it needs a little longer.

If the rice isn't cooked through but the milk is thick, you can cook it for longer and add more milk if you need to.

If the rice is cooked and soft, but the milk seems thin and watery, leave it to cool. As it cools, it will thicken.


Close up of Raspberry Compote on top of rice pudding in a bowl

SKIN ON RICE PUDDING

People often associate rice pudding with having a thicker, set layer on top called a skin.

Some people love it and some people hate it. I'm in the later category. I can't stand skin on rice pudding.

The skin usually developes when rice pudding is either baked in the oven or left unattended in the pot.

For this creamy rice pudding the rice is stirred occasionally while cooking and it's made in a pot, so unless you walk away and forget about it, a skin  should not form.

Happy days!


SHOULD RICE PUDDING BE SERVED HOT OR COLD?


This is a contentious issue.

We have regular arguments discussions about this in my house.

I think it should ALWAYS be served hot or at the very least warm, but my rather odd husband and child love eating it cold.

In my opinion that is just wrong! But, maybe you think differently?



A punnet of Scottish raspberries

SCOTTISH RASPBERRIES


The raspberries are the star of the show in this rice pudding. They take the rice in an everyday dish to something really special. They are used to make the compote and added fresh as a topping.

I used Scottish raspberries, which are some of the best raspberries in the world. 

The east coast of Scotland has the perfect soil and climate for raspberries. There are long days of sunshine with just the right temperature. It doesn't get too cold or too hot. Just right for the perfect raspberry.

Use whatever raspberries you can get hold of, but it you can, buy Scottish rasps.


 close up of Creamy Rice Pudding with Raspberry Compote and a sprig of mint in a bowl

RASPBERRY COMPOTE


The raspberry compote dolloped over this creamy rice pudding is just lush. Just look at it! Mmmmmm!

It's super easy to make with just three ingredients. Raspberries, sugar and lemon juice. That's it.

It's not too sweet and super fruity. The sugar and lemon juice really bring out the flavour of the raspberries and the lemon juice helps the pectin in the fruit to thicken the compote.

 USES FOR RASPBERRY COMPOTE


Once you've mastered this easy fruit compote you will want to use it in all sorts of desserts. Here are a few ideas:

  • spoon over rice pudding
  • spoon over yoghurt
  • spoon over ice cream
  • serve with chocolate cake and cream
  • spoon over porridge
  • add a layer to bread and butter pudding before adding the custard
  • spoon over custard
  • use as an easy cheesecake topping

HOW CAN I STORE FRUIT COMPOTE


FRIDGE


AIRTIGHT CONTAINER - You can store raspberry compote in an airtight container for a couple of days in the fridge.

JAM JARS - You can treat this like jam and pour the compote into sterilised jars, sealing with the lid, while hot. Once cool you can keep it in the fridge for 2-3 weeks.

It can't be stored in a cupboard like jam, but it does last longer in the fridge if you store it this way.

I sterilise my jars by running the jars and lids through the dishwasher.

FREEZER


AIRTIGHT TUB - You can ladle the compote into a small tub and freeze for 2-3 months, then defrost it in the fridge overnight.

RESEALABLE FREEZER BAGS - You can freeze the compote in resealable freezer bags. Take the compote out of the fridge and defrost in the fridge overnight.


HOW CAN I STORE RICE PUDDING?


Once the rice pudding is made, you can cool it quickly, by pouring into a tub or bowl to speed up the cooling process, then cover and store in the fridge for 1-2 days. 

As with any rice dish, you don't want to keep it too long, as bacteria can build.

You can reheat the rice pudding in a pot or in a bowl in the microwave. 

You will have to add more milk when heating as rice thickens as it cools.

CAN YOU FREEZE RICE PUDDING?


Rice pudding can be frozen and stored in an airtight freezer-safe container. It's important it is airtight so the pudding doesn't get freezer burn and spoil.

You can freeze a batch or individual portions.

Cool the rice down quickly by spooning in the tubs you are using, then once cool, add the lid tightly and freezer for 2-3 months.

Defrost the rice pudding in the fridge overnight, then add milk to it while reheating in a pot or microwave to thin the mixture down.


Scottish Blackberry & Pear Crumble

MORE PUDDINGS FOR YOU TO TRY

All these puddings are best when served with custard or vanilla ice cream.



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Creamy Rice Pudding with Raspberry Compote is a traditional Scottish dessert that's easy to make. It can be vegan or vegetarian and it's made in a pot with no skin. #ricepudding #rice #raspberrycompote #easycompote #raspberries #pudding #veganpudding #dessert #vegandessert

Creamy Rice Pudding with Raspberry Compote


Creamy Rice Pudding with Raspberry Compote
Yield: 6-8
Author:
Prep time: 2 MCook time: 35 MTotal time: 37 M
A luxuriously creamy rice pudding topped with an easy raspberry compote. A easy and comforting dessert.

Ingredients:

Rice Pudding
  • 120g/ 2/3 cup pudding rice
  • 1 litre/ 4.2 cups of milk (dairy or dairy-free)
  • 3 tbsp caster sugar (adjust to suit taste)
  • 1 tsp vanilla extract
  • 4 tbsp Greek yoghurt (dairy or dairy-free)
Raspberry Compote
  • 250g/ 2 cups raspberries (plus extra for decoration)
  • 4 tbsp caster sugar
  • 1 tbsp lemon juice
  • mint leaves (optional for decoration)

Instructions:

  1. Pour the milk, rice, sugar and vanilla extract into a large pan.
  2. Cook on a gentle to medium heat for 35-40 minutes, stirring regularly until the rice is thick and creamy. It will seem quite thin, but it will thicken up near the end of cooking.
  3. While the rice is cooking, make the compote. Place the raspberries in a pan (reserve a few raspberries for decoration) along with the sugar and lemon juice. Heat over a medium heat until bubbling for 5-10 minutes until it thickens.
  4. Take the rice of the heat and stir in the yoghurt.
  5. Serve the rice pudding topped with raspberry compote, a few fresh raspberries and a sprig of mint.
  6. Enjoy!

Notes:

Don't rinse the rise, as it will remove the starch which makes the rice creamy.
When the rice is cooked if the milk is too thin, leave it to cool a little. It will thicken as it cools.
When the rice is cooked if the milk is too thick, add some more milk.
You can store raspberry compote and rice in airtight containers for a couple of days in the fridge.
You can ladle the compote and rice into separate small tubs or freezer bags and freeze for 2-3 months, until you need them then defrost in the fridge overnight.
When you reheat rice pudding after it has chilled in the fridge or been frozen, you will need to add more milk as it will have thickened.
Calories
240.85
Fat (grams)
4.72
Sat. Fat (grams)
2.43
Carbs (grams)
42.08
Fiber (grams)
2.92
Net carbs
39.16
Sugar (grams)
21.40
Protein (grams)
8.10
Sodium (milligrams)
132.73
Cholesterol (grams)
14.53
rice pudding, raspberry sauce, raspberry compote, fruit compote, traditional pudding, Scottish pudding, Scottish dessert, sweet rice recipe
dessert
Scottish, vegan, vegetarian
Created using The Recipes Generator

21 comments

  1. This came out perfect! Love the step by step instructions - it made it so easy!

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    Replies
    1. I am so glad you enjoyed it and the instructions were nice and clear.

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  2. I make rice pudding regularly as my daughter loves it. I don't usually top it with anything apart from maybe a sprinkle of brown sugar. I like the sound of the compote on yoghurt as well as rice pudding. I have raspberries in the fridge so I will give it a go tonight. Jill

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  3. How creamy and delicious is this. Love the compte too.

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    Replies
    1. Oh it's totally creamy and the compote is so fresh and fruity

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  4. What a tasty and easy to make sweet treat!

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    Replies
    1. Oh yes it's super easy and such a treat. I hope you try it.

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  5. This is totally irresistible! Everyone at my house loved it!

    ReplyDelete
    Replies
    1. I am so glad you tried it and that everyone enjoyed it.

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  6. Raspberry Compote is so good! I love rice pudding and would love to try this fresh and colorful combination.

    ReplyDelete
    Replies
    1. Yes raspberry compote is super tasty and versatile. I hope you try it with rice pudding.

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  7. Ah, I'm definitely in the 'love skin' rice pudding category, we always had baked rice pudding. But I have to say you may have converted me with that lovely creamy pud and the compote looks fantastic.

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    Replies
    1. I suppose it's what you are used to but I really don't like skin on rice pudding. Hope you try it this way x

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  8. This rice pudding looks so summery and delicious, I need to make this for my hubby as he's a big rice pudding fan:-)

    ReplyDelete
    Replies
    1. Oh well I am sure he would love this then. The compote makes it that little bit more special.

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  9. This looks gorgeous! I've never thought of rice pudding as a summer dessert but I can see how it would be great served cold - Sorry!! The compote would be a perfect summery topping. Yum!

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    Replies
    1. Haha not you too! It's cooler, wet and very windy here today so perfect rice pudding weather.

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    2. Although to be honest I could eat it all year round.

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  10. I made the compote to have with my porridge like you suggested. It tasted good but it was a bit thin. Do you think I didn't cook it long enough.

    ReplyDelete
    Replies
    1. Yes it probably needed a bit longer. Try that next time. I'm glad you enjoyed it though and I bet it tasted great on porridge.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x