Rice Pudding

Rice pudding chinese bowl Rice pudding close upThe book, The Prawn Cocktail Years is a trip down memory lane.  It resurrects such firm 1970s dinner party favourites such as Duck a l’Orange, Garlic Mushrooms and the obligatory Prawn Cocktail.  Cuisine, like fashion has cycles and we revisit fashions and tastes with singular regulatory.  A dish from my childhood though, that you will find in the book, is rice pudding.  To me, nothing symbolises home on a winter’s day more than a rice pudding.  The ultimate comfort food and one of the easiest  desserts you can possibly make, albeit you have to wait a while for it to be ready.

Of course you can make rice pudding with skimmed milk and rice but why short change yourself when you can enjoy the ultimate in creamy pleasures.


50g butter

75g caster sugar

100g round grain pudding rice (or Spanish rice)

1 litre full-cream milk

½ vanilla pod, split lengthways

150ml double cream


  1. Preheat the oven to 140C/275F/gas mark 1.
  2. Melt the butter in a flame-proof casserole and add the sugar. Stir around and heat gently until gooey and almost toffee-like.
  3. Add the rice and continue stirring until it looks puffy, pale golden and sticky with sugar.
  4. Now gently pour in the milk and stir to mix the ingredients.
  5. Add the vanilla pod and squash it around a bit to release its seeds.
  6. Add the cream and bring the ingredients to a simmer.
  7. Transfer to the oven and cook for two hours or so, until just beginning to set but still slightly liquid-looking
  8. As the pudding cools, it will finish cooking in its own heat.
  9. Serve lukewarm or cold, but not hot from the oven as milk puddings have very little flavour if served very hot.

Get your copy of the book here:

It is set to be a wild weather weekend in the UK, the perfect excuse to make a classic English pudding.  Enjoy!

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