Raspberry Rice Pudding

In the hot weather we have been having recently, rice pudding is probably the last thing you fancy for afters. Although a stodgy bowlful of steaming hot rice pudding is the perfect winter comfort food, served chilled, it can also make a surprising light summer dessert. And topped with a drizzling of raspberry sauce, it simply zings with the flavours of summer.

Raspberry Rice Pudding Pots (makes 4)

A little butter for greasing
50g pudding rice
25g caster sugar
500ml semi-skimmed milk
A grating of nutmeg
100g raspberries
2 tablespoon apple juice
1 tablespoon caster sugar

Preheat oven to 160°C and grease the base and sides of a suitable ovenproof dish with a little butter. Put the rice, caster sugar and milk into the dish and stir to dissolve the sugar. Grate a little nutmeg over the surface of the milk. Place the dish in the oven and leave to cook for about two and half hours. Once cooked, remove from the oven and allow to cool completely. Spoon the thick rice pudding into 4 suitable serving glasses/dishes and press down lightly with fingers. Put in the fridge to chill. Place the raspberries, apple juice and caster sugar in a pan and heat gently for a few minutes until the raspberries break down. Put a sieve over a jug and sieve the raspberry mixture through it to remove the pips. Pour the liquid equally over the four rice puddings then return to the fridge to chill until ready to serve.