Creamed rice pudding

Matthew Fort makes an upmarket version of the traditional school dinners favourite: rice pudding
By Matthew Fort
Creamed rice pudding
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes plus chilling
  • Effort: easy


  • 50 g pudding rice
  • 25 g caster sugar
  • 300 ml milk
  • 1 vanilla pod
  • 150 ml double cream


1. Put the rice, sugar & milk into a double boiler or in a heatproof bowl over a saucepan of simmering water. Cut the vanilla pod lengthways and add. Cook rice in the double boiler until the rice is tender and the milk absorbed. Put the rice into a bowl and allow to cool.

2. About 1 hour before you want to serve the rice pudding, whip the cream until it is semi-stiff. Take the vanilla pod out of the rice pudding and fold in the cream. Chill again until ready to serve.

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