Vanilla Rice Pudding with Cherry and Rum Syrup

[Photograph: Chris Terry]

A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.

Excerpted from Sweet by Levi Roots (Mitchell Beazley). Copyright (c) 2013. Photographs by Chris Terry.

Vanilla Rice Pudding with Cherry and Rum Syrup

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About This Recipe

Yield:serves 6
Active time:20 minutes
Total time:2 hours 30 minutes
Special equipment:10-12 inch diameter ovenproof dish
This recipe appears in: Bake the Book: Vanilla Rice Pudding with Cherry and Rum Syrup


  • 100g (3 1/2 oz) pudding rice
  • 1/2 cup double cream
  • 18 fl oz milk
  • 25g (1 oz) caster sugar
  • Pinch of salt
  • 1 vanilla pod
  • For the Cherry and Rum Syrup:
  • 2 tbsp dark rum
  • 100ml (3 1/2 fl oz) water
  • 2 tablespoons dark or light muscovado sugar
  • 100g (3 1/2 oz) dried cherries


  1. 1

    Preheat the oven to 350°F. Mix together the rice, cream, milk, sugar and salt. Cut the vanilla pod in half and use a knife to scrape out the seeds, then add these to the rice mixture. (If you like, put the vanilla pod in as well to add a little more flavour.) Pour the mixture into a 10-12 inch diameter ovenproof dish and bake for 2 hours.

  2. 2

    Meanwhile, make the syrup. Heat all of the ingredients in a small saucepan set over a medium heat. Bring to the boil, then reduce the heat and cook until the cherries have absorbed all of the liquid, stirring occasionally.

  3. 3

    Leave the rice pudding to cool a little, then serve warm or cold with the cherry and rum syrup.


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