Desserts
British
BritishRice Pudding
Comforting baked rice pudding three ways, from a quick stovetop bowl to a slow-baked vanilla and clotted cream version with a burnished skin. Each tier deepens the richness and aromatics.
Vegetarian
Gluten-free
Nut-free
Budget version
Quick stovetop pud with pudding rice, value milk and a little sugar.
Per serving£0.40
Total cost£1.60
Time35 min
Ingredients for 4
- 100 g pudding rice
- 700 ml whole milk
- 40 g caster sugar
- 1 tsp vanilla essence
- 1 pinch ground nutmeg , to finish
- 15 g butter
Method
- Rinse the rice and add to a saucepan with the milk, sugar and butter.
- Bring gently to a simmer, stirring so it does not catch.
- Cook on a low heat for about 25 minutes, stirring often, until thick and creamy.
- Stir through the vanilla, spoon into bowls and dust with nutmeg.
Equipment
The three ways, side by side
Budget
Quick stovetop pud with pudding rice, value milk and a little sugar.
Better
Oven-baked in butter and whole milk with a touch of double cream and a nutmeg skin.
Ultimate
Slow-baked Carnaroli pudding with vanilla pod, clotted cream and a bay-infused milk, finished with a brûléed crust.
