Rice pudding is a classic British dessert commonly served in UK schools in the ’80s but is still a well-loved recipe in the UK today. My rice pudding recipe is the perfect sweet treat when you want to make something sweet but not spend hours baking in the kitchen. It’s super tasty, super-rich and super indulgent with copious amounts of double cream. Put it this way, if you’re on a diet, you might want to stay away from this one. The recipe is an adaption of Ina Garten’s rum and raisin version but my tailored down version is for anyone who’s not into alcohol in desserts, like me!
- 129g raisins (optional)
- 129g white basmati rice
- 1/2 teaspoon kosher salt
- 250ml double cream
- 250ml milk
- 100g sugar
- 1 egg, beaten
- 1 1/2 teaspoons pure vanilla extract
- In a small bowl, combine the (optional) raisins with hot water to plump up. Set aside.
- Combine the rice and salt with 355ml of water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed.
- Combine the double cream and milk in a jug with the sugar and pour in 3/4 of the cream/milk mix and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end.
- Slowly stir in the beaten egg and continue to cook for 1 minute.
- Off the heat, add the remaining cream/milk mixture, the vanilla, and the drained raisins (optional) Stir well.
- Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
- Serve warm or chilled on its own or with jam, Nutella, peanut butter or raisins.