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.
- 1 vanilla pod
- 1 1⁄2 cups full-fat milk
- 1 1⁄2 cups heavy cream
- 1 cup pudding rice (like arborio rice)
- 6 egg yolks
- 3⁄4 cup caster or 3⁄4 cup superfine sugar
- Slit the vanilla pod lengthways and use the tip of a sharp knife to scrape the seeds into a large saucepan.
- Add the milk and cream to the pan and start to cook over a low heat.
- Slowly bring to a boil, stirring occasionally.
- 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.
- 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.
- Remove the cooked rice from the heat and add the egg mixture gradually into the rice.
- Beat well so the egg doesn't curdle.
- Return the pan to the heat and stir constantly over a low heat for about five minutes without allowing the mixture to boil.
- Let it cool, stirring occasionally.
- Serve as it is, warm or cold.
- 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.
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.