Tuesday, 1 May 2012

Rum and Raisin Rice Pudding

Basmati rice and Sweet Freedom sweetener help lower the glycemic index of this pudding. Cinnamon is optional, but we think it adds a spicy sweetness.

Nutrition (per portion)
Calories 360
Total Fat 5g
Saturated Fat 3g
Total Carbohydrate 54g
Sugars 34g

Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins


  • 75g (3oz) raisins
  • 50ml (2fl oz) rum
  • 1 litre (1¾ pint) skimmed milk
  • 150g (5oz) basmati rice
  • 1 large cinnamon stick, broken into pieces
  • 3tbsp Sweet Freedom Natural Sweetener
  • 1tsp vanilla extract
  • Ground cinnamon, optional, to sprinkle
Put the raisins into a bowl and pour over the rum. Set aside.
Put the milk, raw rice and cinnamon stick pieces into a heavy-based saucepan and bring to the boil. Cover, reduce the heat to a gentle simmer and cook for 20min, stirring frequently, or until the rice is tender.
Lift out and discard the cinnamon pieces and stir in the Sweet Freedom and vanilla. Spoon into bowls, top with the rum-soaked raisins and sprinkle over a little extra ground cinnamon, if you like.