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Old School Rice Pudding

kept bytihleigh

This recipe is from Raymond Blanc. (I changed a few little things though). It has delicious crackly toffee on top and really creamy vanilla rice underneath.


75g of pudding rice
850ml of full fat milk
50g of castor sugar
half a vanilla pod

For the topping:
30g of castor sugar

Place the saucepan on a medium heat and bring to the boil. Once it has boiled, turn down the heat and leave to simmer really gently for 25 minutes. You’ll need to stir every 5 minutes or so to prevent it sticking. While you are waiting, preheat the oven to 150C/300F/Gas 2.

Once the rice has simmered for thirty minutes, take off the heat and pour into a shallow rectangular dish. Mine was 8 by 6 inches, so anything around this size would do. Bake in the preheated oven for 30 minutes and then leave to rest for about one hour.

When the rice  is completely cool, sprinkle the surface of the pudding with sifted castor sugar. Then, preheat the grill to its highest setting and place under the grill for about 2 minutes, just until golden brown and bubbling. We used a blow torch which also works well to caramelise the sugar and provides a more even finish. Cool for 10 minutes then serve.



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