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Rice pudding topped with jam and strawberries

Rice Pudding

Everyone loves rice pudding. For my mum, it’s a timeless dessert that offers warmth and a comforting throwback to her youth. But for me, it’s a carb-loaded snack, savoured before a run home from work.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 302
Ingredients Method

Ingredients
  

  • 160 g Pudding Rice
  • 950 ml Whole Milk
  • 100 ml Double Cream
  • 70 g Muscovado Sugar
  • ½ Vanilla Pod Split in Half
  • ½ Tsp Ground Cinnamon
  • Pinch of Freshly Grated Nutmeg
  • Pinch of Lemon Zest
  • Pinch of Salt
  • Strawberry Jam & Fresh Strawberries to Serve

Method
 

  1. Combine the whole milk, double cream, sugar, vanilla seeds, cinnamon, lemon zest, nutmeg, and salt in a medium-sized pan. Place over medium heat.
  2. Stir the milk gently until the sugar dissolves and the mixture is warm but not boiling.
  3. Add the rice to the warm milk and mix well.
  4. Cook gently for 35-40 minutes, stirring regularly to prevent the bottom from catching. The rice pudding is ready when the rice is tender and the milk has thickened.
  5. Top with strawberry jam and fresh starwberries to serve