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Festive Rice Pudding

The creamiest rice pudding you’ll ever try!


  • Heat the milk in a saucepan until boiling, pour in the rice and stir until the milk returns to the boil. Reduce the heat to a gentle simmer and simmer for 30 minutes stirring occasionally to make sure it doesn't stick to the bottom of the pan.

  • In a bowl, whisk together the cream, sugar, yolks, vanilla, salt and cinnamon.

  • Once the rice mixture is tender remove from the heat and slowly add the cream mixture while continuously whisking. Return the saucepan to a medium-low heat, stirring continuously to thicken and leave to cool.

  • Once cool, store in the fridge over night to set and serve cold or hot with blueberries and raspberries.

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