This recipe for Spiced Rice Pudding is from Stephen Jeffers, the chef from Jeffers By The Marina in the UK. It only takes 30 minutes to make and it’s guaranteed to have your taste buds dancing.
Serves: Four
Time: 30 minutes
Ingredients
- 600ml milk
- 75g caster sugar
- 25g unsalted butter
- 100g pudding rice (or short grain white rice)
- 2 egg yolks
- 1 cinnamon stick
- 1 cardamom pod
- 1 vanilla pod, split lengthways
- 150ml double cream
Method
In a small saucepan, boil the milk with 40g of the caster sugar, the split vanilla pod, cardamom pod and cinnamon stick. Add the rice and double cream, and bring to a gentle simmer. Cook slowly for 12 minutes until the rice is soft. In a clean bowl, beat the egg yolks with the remaining 35g of caster sugar, then whisk into the rice pudding and cook gently for a further five minutes. To serve, scoop into warmed bowls and top with caramelised bananas and toffee ice cream.
Recipe published by kind permission of Stephen Jeffers.
