Rice Pudding with Raspberry Jam

4 servings
3.0 cup(s)
short-grain rice
1.0 cup(s)
1.0 pinch(es)
granulated sugar
3.0 tablespoon(s)
raspberry jam
6.0 teaspoon(s)

Recipe Instructions

Put the milk, rice and salt in a heavy-based saucepan and bring to a boil over a high heat. Put the pan over a low heat and simmer, stirring frequently, for about 15 minutes until rice starts to absorb the milk.

Add the sugar and cook, stirring continuously, for about 10 minutes until the rice is tender and the pudding has thickened. Pour into bowls and serve hot with the jam spooned over the top.