The Creamiest Rice Pudding Recipe
I was reading in a bakery trade magazine the other day that a survey of 300 people (it didn’t state the gender mix) were asked when they made a rice pudding last.
These are the results:
87% Had never made one 79% of those said they didn’t know how, they only ever seen it in a tin.
13% Said they had made one in the past but only 3% of those had made one in the past year.
I find that almost impossible to believe. Here is the recipe I use and it beats any factory made rice pudding hands down, this is really is the creamiest rice pudding.
If you have a pressure cooker you can make delicious rice puddings in around 12 minutes, if you’re interested in doing that CLICK HERE for the recipe.
Creamy Rice Pudding
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 600 ml milk
- 450 ml cream single
- lemon zest from 1 lemon
- 1 vanilla pod split or 1 tsp vanilla extract
- 25 g sugar caster
- 100 g rice short-grain
- 25 g butter
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat oven to 140C/120C fan/gas 1.
- Put the milk, cream, lemon zest and vanilla in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
- Transfer mixture to a shallow oven proof dish and dot the butter on top. Bake for 30 min., then stir well and cook for 1 hour more until the pudding is soft and creamy, and a golden skin has formed on top. If the pudding seems too runny, pop it back in the oven and check every 10 min. or so. Once cooked, allow it rest for 10 min. before serving.
- Serve as is or with fruit of your choice. Can also be eaten cold or used to make things like Pear Conde.
You might also like to try this Pressure Cooker version
Rice Pudding
Category: Baking, Desserts & Puddings, Recipes
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Hi Joan, please do and I would like to see your neighbours recipe too sometime if you don`t mind.
I made rice pudding on Monday. I use my Asian neighbours recipe made with grated carrots, yes carrots. It is the best rice pudding ever. I will try your recipe Paul and let you know how it compares.
Hello Saratu, You can replace butter with margarine in most cases, the only difference will be slightly less flavour. Just use the same amount of margarine as butter in a recipe. I hope this helps. Stay safe. x
Love all your recipes..but I have a big problem getting butter around me. What is mostly available is margarine..ant tricks on how to use to give same effect as butter or alternative mixtures..?thanks
Thanks Chris, but where would you have come in the survey?
Loving all the recipes Paul. Going to try a few once we move back in and have a means to cook with. x x