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Baked Blackcurrant Rice

Serve the rice pudding with a shortbread biscuit. Serves 2. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

45 minutes This should take about 45 minutes
  • 250 ml apple juice
  • 50 g arborio rice
  • 40 g fresh blackcurrants
  • 2 tablespoons sugar
  • 1⁄2 teaspoon vanilla extract

Step 1

You will need - workmat, measuring jug, scales, tablespoon, teaspoon, ovenproof dish with lid (about 400 ml capacity), baking tray, oven gloves (for adult use).

Step 2

Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 200°C fan/220°C/gas 7.

Step 3

Pour the juice into the ovenproof dish. Add the rice.

Step 4

Now prepare the blackcurrants by pinching out any woody stalks before adding them to the ovenproof dish.

Step 5

Add the sugar and the vanilla extract.

Step 6

Stir with the teaspoon and put on the lid. Place on a baking tray.

Step 7

You’ll need to ask a grown-up to help with this part. Cook for 20 minutes then leave to stand for at least 10 minutes with the lid on (the rice will carry on cooking). When the Baked Blackcurrant Rice has cooled a bit, you can eat it! Serve with a shortbread biscuit.

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