Ingredients
Scale
- 40 g butter (or coconut oil for dairy-free)
- 100 g caster sugar (or brown sugar for deeper flavor)
- 100 g pudding rice (or Arborio rice)
- 500 ml whole milk (or non-dairy milk for vegan option)
- 200 ml double cream (or heavy cream)
- 1 piece vanilla pod or vanilla bean paste (or pure vanilla extract)
- 1 g freshly grated nutmeg (optional; can substitute with cinnamon)
- pinch flaky salt
- 100 g rhubarb jam
- 100 g seasonal berries (like strawberries or blueberries)
Instructions
- Split the vanilla pod lengthwise and scrape the seeds into a saucepan. Add pod, rice, butter, caster sugar, milk, and a pinch of flaky salt. Warm gently until just below a simmer, stirring to dissolve sugar.
- Bring to a low simmer, then reduce heat to the lowest setting. Cook the rice slowly, stirring every few minutes until grains are tender and mixture is thick and creamy, about 35 to 45 minutes.
- Stir in freshly grated nutmeg and remove the vanilla pod. Off the heat, whisk in the double cream and adjust texture with a tablespoon of milk if needed.
- Spoon warm pudding into bowls, dollop rhubarb jam over each portion, and scatter seasonal berries. Serve immediately or chill slightly for a firmer texture.
Notes
Use pudding rice or Arborio for best results. Stir gently to prevent sticking and maintain creamy texture. Leftovers can be reheated with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg