Vanilla Rice Pudding with Cherry and Rum Syrup

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.

  • Yield:serves 6
  • Active time: 20 minutes
  • Total time:2 hours 30 minutes


  • 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.