Cranachan rice pudding
Inspired by the traditional Scottish dessert, cranachan, this rice pudding is flavoured with honey and whisky and topped with crunchy honey-coated oats and a blueberry compote.
Ingredients
For the rice pudding
- 200g/7oz pudding rice or short grain rice
- 50²µ/1¾´Ç³ú caster sugar
- 1.25 litres/2 pints 2fl oz full-fat milk
- 2 tbsp honey
- 1 tbsp whisky (or more to taste)
- salt
For the oat topping
For the blueberries
- 300²µ/10½´Ç³ú blueberries
- 1 tbsp caster sugar
Method
To make the rice pudding, put the rice, sugar and milk in a saucepan with a generous pinch of salt. Bring to the boil, then turn down the heat and simmer gently for about 1 hour, stirring regularly, until the rice is cooked through and the milk has thickened. Stir in the honey and whisky.
To make the oat topping, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Put the honey, maple syrup and butter in a small saucepan and heat until the butter has melted. Stir in the whisky, then add the oats and a large pinch of salt and stir until the oats are completely coated.
Spread the mixture on the lined baking tray and bake for around 15 minutes, stirring regularly, until the oats are lightly crisp. Remove from the oven and leave to cool.
To make the blueberries, put half the blueberries in a saucepan with the sugar and a splash of water. Heat until the sugar has dissolved and the blueberries have released their juices and begun to form a sauce. Remove from the heat and leave to cool.
Add the remaining blueberries and gently shake the saucepan to coat the blueberries in the juice.
Serve the rice pudding with spoonfuls of blueberries and a sprinkling of the oat topping.
Recipe Tips
If you haven’t got maple syrup you can use all honey for the oat topping: the flavour will be more intense.
