Indulgent Rice Pudding

Image of rice pudding in bowl

I think this is one of the ultimate comfort foods. Delicious, indulgent rice pudding. Delicately flavoured with nutmeg, cinnamon and saffron, with juicy sultanas to add an extra flavour burst.

  • 125g arborio rice
  • 50g sugar
  • 50g butter
  • 150 ml cream
  • 1.5 litres milk
  • 1/4 tsp each of cinnamon and nutmeg
  • a pinch of saffron threads
  • 1/2 cup sultanas
  • Melt the butter in a medium-sized saucepan.
  • Add the sugar and stir well.
  • Stir the rice into the butter and sugar until the butter is pretty much absorbed by the rice.
  • Add the rest of the ingredients and bring to a fast simmer.
  • Put a lid on the saucepan and simmer for about 45 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
  • If it gets too thick add some more milk.
  • Your rice pudding is done when it is thick and creamy and the rice is just slightly al dente.
  • If you prefer a baked pudding, once you have added all the ingredients, you can put the pudding in an oven-proof dish and bake for about 2 hours at 140 C.

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