Total Time
45mins
Prep 5 mins
Cook 40 mins

The most important thing to remember when you make this pudding is not to skimp on ingredients. Full-fat milk and cream with a real vanilla pod will give you a rice pudding to die for. Anything else would be a crime. I could easily eat a whole potful of this myself, but I would also serve it to company at a dinner party. A simple dish, but a classic and beautiful one.

Ingredients Nutrition

Directions

  1. Slit the vanilla pod lengthways and use the tip of a sharp knife to scrape the seeds into a large saucepan.
  2. Add the milk and cream to the pan and start to cook over a low heat.
  3. Slowly bring to a boil, stirring occasionally.
  4. When the milk boils, stir in the rice and simmer gently for about 30 minutes until the rice is soft and most of the liquid is absorbed.
  5. While the rice is cooking, beat together the egg yolks and sugar until you have a fluffy mixture that has at least doubled in size.
  6. Remove the cooked rice from the heat and add the egg mixture gradually into the rice.
  7. Beat well so the egg doesn't curdle.
  8. Return the pan to the heat and stir constantly over a low heat for about five minutes without allowing the mixture to boil.
  9. Let it cool, stirring occasionally.
  10. Serve as it is, warm or cold.
  11. For extra special occasions swirl in some stewed fruits (rhubarb or strawberries are good) or, while the rice is cooking, add a bit of orange juice and zest.

Reviews

(1)
Most Helpful

Very rich and thick. I used organic free range eggs that had beautiful orange-yellow yolks so it really turned the pudding yellow. I made this recipe twice: once as the recipe states and once using soymilk which turned out fine.

mommycook March 01, 2009

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