Toasting the rice adds greater flavour to this pudding, as does using muscovado sugar.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
582
Ingredients
200 g short-grain pudding rice
60 g butter
75 g light muscovado sugar
300 ml double cream
700 ml whole milk
To brûlée, optional
25 g light muscovado sugar
1/4 tsp. flaked sea salt, or to taste
Directions
Step 1In a large non-stick pan over medium heat, toast the rice, stirring frequently, until lightly golden. Add the butter and stir to melt. Sprinkle in the sugar and stir for 30sec.
Step 2Pour in the cream and cook, stirring, until the sugar fully dissolves. Mix in the milk and bring to the boil, stirring.
Step 3Decrease heat to low and simmer, stirring frequently, for 25min, or until the rice is tender and the consistency of a creamy risotto. You can serve at this stage or continue with a brûléed top.
Step 4For a brûléed finish, preheat grill to high. Tip the rice pudding into a shallow ovenproof serving dish. Scatter over the sugar (it won’t cover completely) and grill until the sugar is melted and bubbling. Allow to cool for a few min for the sugar to harden, then scatter over the flaked sea salt, if using. Serve.
GH TIPS: For a boozy twist, soak a handful of raisins in rum or brandy and add to the mixture at the end of step 3.
For more rice pudding inspiration, check out our favourite rice pudding recipes.
Per serving:
Calories: 582
Protein: 7g
Fat: 40g
Saturates: 25g
Carbs: 49g
Total sugars: 22g
Fibre: 0.5g
38 easy dinner party dessert recipes to finish any meal in style
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
