Rice Puddings with Raspberry Sauce

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Want to impress the heck out of your guests, with this visually stunning, yet incredibly simple dessert?

All you do is combine the comforting qualities of rice pudding with the creamy decadence of white chocolate, and douse it in rivulets of velvety, tangy raspberry sauce. Et voila!



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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Servings 6 Servings


Rice pudding:

  • 3 ½ cups milk
  • ¾ cup cream
  • 50 g butter, chopped
  • 1 cup Arborio rice
  • 1/3 cup caster sugar
  • 200 g white chocolate, finely chopped
  • 3 tsp vanilla essence
  • Raspberry sauce, see recipe below

Raspberry Sauce:

  • 2 cups fresh raspberries
  • 1/4 cup white sugar
  • 2 tbsp orange juice or orange liqueur to taste
  • 2 tbsp cornflour
  • 1 cup cold water


  • For the rice puddings: Grease a 6 hole (¾ cup) Texas muffin tray or six ramekins (* see note below for alternative serving suggestion). Place milk and cream in a saucepan over low heat. Heat for 3 minutes or until hot. Remove pan from heat. Cover and keep hot.
  • Heat butter in a large heavy-based saucepan over moderate heat. Add rice. Stir for 1 minute or until grains are well coated.
  • Gradually add 1 cup of the hot milk mixture to rice mixture, stirring constantly until all liquid is absorbed. Continue adding milk mixture, 1 cup at a time, stirring constantly until all liquid is absorbed before adding more. This should take about 30 minutes (or until the rice grains are soft – you don’t want al dente).
  • Stir in sugar, chocolate and essence until combined.
  • Divide mixture among prepared holes or dishes. Cool. Chill for at least 2 hours or until firm.
  • For the raspberry sauce: Combine the raspberries, sugar, and orange juice (or liqueur) in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. If it needs it (mine didn’t) puree the sauce in a blender or with a hand-held stick blender. Strain it through a fine sieve (the sauce will keep in the refrigerator for up to two weeks).
  • To assemble: About an hour before serving, take out of fridge. While still chilled, use a warm knife to gently remove the puddings from the tray or ramekins. Invert onto serving plates and let them come to room temperature. At serving time, drizzle generously with raspberry sauce (and keep the jug of sauce handy, as people always want more!).


* Note: This is quite a dense pudding, mainly because it needs to retain its shape when inverting. However, if you don’t feel the need to invert it, I would pour the mixture initially into one big bowl, chill it for a few hours, then give it a good stir to loosen it up, and fold in 1/2 cup of softly whipped heavy cream (perhaps infused with 1 Tbsp orange juice and 1/2 Tbsp orange zest), which should lighten it up (and flavor it) considerably. Then serve in individual dishes and add the raspberry sauce over top.
Keyword Pudding, Raspberry Sauce, White Chocolate Rice Pudding
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Wow, this is great! I’ve never made rice pudding before, so it’s pretty neat to see how the rice just sticks together (without any gelatin or anything!)


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