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Raisins & Almond Rice Pudding

Prep: 15 minutes plus chilling
Cook: 25-30 minutes
Serves: 4


150g arborio rice

Zest 1 lemon

½ tsp ground cinnamon

50g caster sugar + 1 tbsp 

600ml milk

100g California Raisins

50g flaked almonds, toasted

200g cherries, pitted

200ml whipping cream

1 tsp vanilla extract

3 tbsp maple syrup


Place the rice, lemon zest, cinnamon and 50g sugar in a large saucepan with 250ml water, bring to the boil and simmer for 3 minutes.

Add the milk and 75g raisins, cover and cook on a low heat for 25-30 minutes, stirring occasionally to prevent sticking until the rice is tender and the liquid is absorbed. Stir in the almonds and allow to cool, chill until required.

Meanwhile, poach the cherries in 3 tbsp water for 2-3 minutes and allow to cool.

Whisk the cream to soft peaks and whisk in the 1 tbsp sugar and vanilla. Fold into the chilled rice pudding.

Spoon into dishes and top with the cherries and their juices. Mix the remaining raisins with the maple syrup and drizzle over.

Cooks tip

Try using canned cherries or other fruits.