Creamy Rice Pudding with Raspberry & Pistachios
Experience creamy rice pudding with a raspberry and pistachio twist, perfect for 6 servings. Enjoy with Mackays Scottish Raspberry Preserve and fresh raspberries. Shop ingredients now!
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Baking dish
- Saucepan
- Paring knife
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
- Spoon
- Serving bowl
Ingredients
- 100g pudding rice (or paella rice)
- 25g butter
- 60g sugar
- 1 litre whole milk
- 1 bay leaf (optional)
- 1 teaspoon vanilla bean paste (or ½ vanilla pod)
- 6 tablespoons Mackays Scottish Raspberry Preserve
- 20g pistachios or toasted hazelnuts, roughly chopped
- A handful of fresh raspberries
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