Recipes>Rice Recipes

Rice Pudding

by Simon Hopkinson from Simon Hopkinson Cooks

Easy

Serves 4

A warming rice pudding recipe, perfect for the colder months, The pudding or paella rice is infused with a creamy medley of vanilla pods and fresh nutmeg.

Discover more delicious Pudding recipes

From steamed puddings to fruit crumbles

From the book

Simon Hopkinson Cooks

Simon Hopkinson

Buy From

Introduction

For this cook, a proper, carefully made rice pudding is the glory of all British milk puddings. It is an intensely lactic arrangement of two perfect partners, so simply wedded that it almost beggars belief. I don’t understand the inclusion of egg yolks to thicken it; nor do I like it made in the style of a risotto, though quite popular, these days. No, that which truly appeals to me is the quietly slow absorption of what seems to be a tiny amount of rice, by a veritable flood of milk, left to get on all by itself until sporting a delicate, golden-brown skin and all wobbly beneath. And, together with that enticing fragrance of nutmeg and vanilla… Well, it is, quite simply, a gorgeous thing.

Tags

Ingredients

Essential kit

You will need a flameproof casserole.

Method

Preheat the oven to 150°C/300°F/gas mark 2.

Melt the butter in a solid-based, flameproof casserole and add the sugar. Stir around and heat gently until gooey, then add the rice and vanilla pod, and continue stirring until the rice looks a touch puffed and sticky with sugar. Now, gently pour in the milk, which will seethe around the rice causing the volatile rice/butter/sugar mixture to set into lumps at once. However, fear not, for as you stir around in this milky mess with the aid of a wooden spoon, within minutes any sugary lumps will soon dissolve into the milk as it heats up. Continuing to stir, add the cream and salt, and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface (do not stir again). Pop into the oven and bake for about 60-90 minutes; if the surface burnishes too quickly, lay a loose sheet of kitchen foil over the pudding. Once there is a very nice, thin, tarpaulin-like skin on the surface and the pudding only just wobbles in the centre, it is ready; remember, the rice will continue cooking a little as the heat wanes within. Serve at room temperature.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Pudding Recipes

View all

Alison Roman’s A Bowl of Salted Chocolate Pudding

by Alison Roman from Sweet Enough

Jamie Oliver’s Chocolate Orange Pots

by Jamie Oliver from Eat Yourself Healthy

More British Recipes

View all

Jamie Oliver’s Really Good Roasties

by Jamie Oliver from Easy Air Fryer

Nigella Lawson – Lily’s Scones

by Nigella Lawson from How To Be A Domestic Goddess

More Simon Hopkinson recipes

View all

Simon Hopkinson’s Roast Chicken

by Simon Hopkinson , Lindsey Bareham from Roast Chicken and Other Stories

Simon Hopkinson’s Chicken Pie

by Simon Hopkinson from Simon Hopkinson Cooks

Get our latest recipes, features, book news and ebook deals straight to your inbox every week