pudding rice

Indulgent and creamy with lashings of nutmeg, Simon Hopkinson's foolproof rice pudding recipe is the perfect comfort food.

Rice pudding

grams/1½oz butter

grams/3½fl oz pudding rice (or Spanish paella rice)

75 grams/2½oz caster sugar

litre/1¾pints full-fat milk

150 milliliters/5fl oz double cream

vanilla extract

salt

plenty nutmeg

If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, and the rice pudding will continue to thicken as it cools. Top with a dollop of any flavour jam.


Slow cooker rice pudding 

butter

grams/3½oz pudding rice

750 milliliters/1¼ pint full-fat milk

grams/1 ounces caster sugar, ideally golden caster sugar

¼ tsp ground or grated nutmeg (optional)

Delectable smooth soup, high in fibre and folic acid

Broad bean, yogurt & mint soup

onion

celery

tbsp risotto or pudding rice

summer savory or thyme

shelled broad bean (about 1.3kg/3lb before podding)

chicken or vegetable stock

shelled pea (about 350 grams/12 ounces before podding)

tbsp Greek yogurt yogurt

tbsp fresh chopped mint leaves

Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.

Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you’ve got a hand blender, use it in the pan.)

Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it’s all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

A classic nursery pudding for 40 people. You will need casserole dishes of equal size with a combined capacity of about 9 litres/15¾ pints.

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Rice pudding

Slow cooker rice pudding

Broad bean, yogurt & mint soup

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Top 4 pudding rice recipes from across the web

The most viewed pudding rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rice pudding

Slow cooker rice pudding

Broad bean, yogurt & mint soup

Rice pudding for a crowd

The most viewed pudding rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine