This is a slow-cooked rice pudding, but more so, because it just happens to take a while. You start it off on the stove, then cover and slow-cook in a low oven. The spices in the base are all optional; I like them because it then becomes a cross between a traditional rice pudding and the kheer (Indian rice pudding) of my childhood (although that was made with basmati rice). Sometimes, I add a spoon of crab apple jelly or seasonal jam to the middle and top with crushed biscuits.
Slow-cooked spiced rice pudding
Once cooked, take the rice pudding off the heat and stir through an extra egg yolk and some cold cream, for richness. This is optional, but it does add another layer of decadence. The heat from the rice pudding will cook the egg yolk without the need to make an additional creme anglaise to serve alongside – something a lot of people tell me they do.
Prep 15 min
Cook 1 hr 30 min
Serves 4-6
20g unsalted butter
4 cardamom pods, crushed
3 cloves
1 pinch saffron (optional)
Zest of 1 orange
85g pudding rice
70g caster sugar
450ml whole milk
500ml double cream
1 egg yolk
To serve (optional)
Seasonal jam
Crushed biscuits
Heat the oven to 110C (90C fan)/225F/gas ¼. Put a heavy-based, ovenproof pan for which you have a lid on a medium heat and gently melt the butter. Add all the spices, if using, and the orange zest, and stir until the butter begins to bubble a little.
Add the rice and sugar, stir to coat in the hot, spiced butter, then pour in the milk and 400ml double cream. Bring to a simmer, stirring frequently. When the rice looks as if it’s floating in the milk/cream mix, remove from the heat and cover with a lid, or tightly seal with foil.
Transfer to the oven, bake for 30 minutes, then remove, lift off the lid, stir well, cover again and bake for another 30 minutes.
Remove from the oven, remove the lid, stir, then bake, uncovered, for 15 minutes. Remove and stir again, and return to the oven for a final 10-15 minutes, until the mix is thickened and the rice well cooked.
Stir through the egg yolk and remaining 100ml double cream, and serve.
Once cooled, the rice pudding will keep in an airtight container in the fridge for three days. To eat, simply warm gently with a splash of milk, or enjoy it cold.
