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
Ultimate version
Slow-baked Carnaroli pudding with vanilla pod, clotted cream and a bay-infused milk, finished with a brûléed crust.
Per serving£1.95
Total cost£7.80
Time2 hr 35 min
Ingredients for 4
- Pudding
- 120 g Carnaroli risotto rice
- 700 ml Jersey whole milk
- 200 ml double cream
- 1 vanilla pod , split and scraped
- 1 bay leaf
- 1 orange , zest in strips
- 60 g golden caster sugar
- 30 g salted butter
- To finish
- 80 g clotted cream , to fold through
- 30 g demerara sugar , for the crust
Method
- Warm the milk, cream, vanilla pod and seeds, bay and orange zest in a pan until steaming, then leave to infuse for 15 minutes and remove the bay and zest.
- Heat the oven to 140C fan and butter a wide baking dish.
- Stir the rice and caster sugar into the infused milk, pour into the dish and dot with butter.
- Bake for about 2 hours, stirring twice in the first hour, until creamy and just set.
- Fold the clotted cream through the warm pudding to enrich it.
- Scatter the demerara over the surface and blowtorch to a crisp caramel crust before serving.
Equipment
- saucepan
- baking dish
- blowtorch
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.
