Rice Pudding With Raspberry Sauce - cooking recipe

Ingredients

4 2/3 cups whole milk
5.25 oz short grain rice
1 tsp vanilla extract
5 tbsp granulated sugar
10.5 oz frozen raspberries, thawed
2 tbsp custard powder

Preparation

Bring 4 cups milk to a boil. Add rice, vanilla extract, 2 tbsp sugar and a pinch of salt. Cover and cook over low heat for 30 mins, stirring occasionally.
For the raspberry sauce, puree raspberries and 1 tbsp sugar then press through a strainer. Set aside.
To finish, whisk custard powder, 2 tbsp sugar and remaining milk until smooth. Add to rice pudding, bring to a boil and simmer for 1 min. Remove from heat, allow to cool slightly, stirring occasionally. Serve with raspberry sauce.