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Rice Pudding 'Trifle' with Grape & Jasmine Tea Jelly
By Sophie Hansen
Rice Pudding 'Trifle' with Grape & Jasmine Tea Jelly
In this recipe
Grape & Jasmine Tea Jelly
Preparation time:
10 mins
Cooking time:
25 mins
  • 4 cup milk
  • ½ cup caster sugar
  • 1 tsp vanilla paste
  • 1 cup short grain rice
  • 4 savoiardi (or ladyfinger) biscuits
  • 1 cup pouring cream, whipped until soft peaks

Everyone (or nearly everyone) loves rice pudding and this is a slightly fancy way to dress it up for a sweet dessert.

Combine the milk, caster sugar, vanilla and rice in a medium saucepan over high heat and bring to the boil, stirring occasionally. Reduce heat and cook for 25 minutes or until the rice is cooked through. Let cool to room temperature.

To assemble puddings, start by dividing the mixture among four glass bowls or jars. Break the biscuits up into small pieces and scatter these over the rice pudding then top with a good dollop of whipped cream. Finally top with a teaspoon of Beerenberg Grape and Jasmine Tea Jelly and serve.