Rice pudding with jam

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Luxurious, creamy, not too sweet or stodgy, this is a perfect rice pudding. It’s made on the stovetop, rather than being baked, so no skin forms (like Marmite, some people love the skin while others hate it).

  • Yield: 6 Servings


  • 150 g arborio rice
  • 900 ml full-fat milk
  • 300 ml double cream
  • 1½ vanilla pods, split open lenghtways
  • 60 g caster sugar
  • freshly grated nutmeg
  • raspberry jam to serve
How to Make It
  1. Combine the rice with the milk, cream and split vanilla pods in a heavy saucepan. Cook on a very low heat for about 1¼ hours or until the rice is soft, stirring frequently.
  2. Stir in the sugar and a few gratings of nutmeg. Remove the vanilla pods.
  3. Serve the rice pudding hot, topping each portion with a dollop of jam.

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