Rice pudding

Give yourself a treat with Gary Rhodes' creamy rice pudding flavoured with vanilla seeds and lemon zest
By Gary Rhodes
Rice pudding
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 700 ml milk
  • 300 ml double cream
  • 1 vanilla pod, split lengthways
  • 1 lemon, zest only
  • 100 g arborio risotto rice
  • 50 g caster sugar
  • knob of butter


1. Warm the milk, cream, vanilla pod and seeds and lemon zest in a saucepan over a medium heat until simmering.

2. Add the rice and sugar and continue cooking, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 30 minutes.

3. Remove the vanilla pod and serve the rice pudding hot or cold.

Made with produce from Daisy's Farm Fresh Milk - finalists of the Local Food Hero Awards 2007.

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