100g pudding rice (or paella rice)
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
Preheat the oven to 160°C Fan.
Put the rice, butter and sugar into an ovenproof dish with a 1.5-2 litre capacity.
Put the milk in a small pan with the bay leaf and vanilla bean paste or the vanilla pod and bring to a simmer. If you are using the vanilla pod cut it in half lengthways and scrape the seeds out into the milk.
Once the milk is simmering add it to the rice and then immediately put the dish into the oven. Bake for 75-90 minutes, but check after 60 minutes, if the top is getting too brown put a piece of foil over the top. The pudding is ready when there is a thin golden skin over the top of the pudding and the rice is completely soft.
Serve immediately with a dollop of Mackays Scottish Raspberry Preseve, a few fresh raspberries and a sprinkle of pistachios or hazelnuts.
This can easily be made dairy free by substituting the milk for almond milk and the butter for dairy free spread.