Felicity Cloake's Luxurious Rice Pudding Recipe: A Warm Dessert Delight
Shake off any lingering memories of stodgy school dinner gloop; rice pudding, when executed correctly, transforms into a warming and luxuriant delight. There are nearly as many variations of rice pudding as there are savory rice dishes, but this version stands out as a baked dessert, gently spiced and enriched with sweet wine and cream. It can be savored warm or cool, either on its own or accompanied by a spoonful of jarred fruit or vibrant pink spring rhubarb.
Preparation and Cooking Details
Preparation time is a mere 5 minutes, while cooking requires 2 hours and 10 minutes. This recipe serves 4 to 6 people, making it perfect for family gatherings or cozy evenings.
Ingredients for the Perfect Rice Pudding
- 50g butter, plus extra for greasing
- 50g soft light brown sugar
- 100g pudding rice
- 1 litre whole milk (see step 4 for alternatives)
- 1 unwaxed lemon
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon, or a small cinnamon stick
- 1 bay leaf
- ½ vanilla pod, or 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp sweet fortified wine (e.g., pedro ximenéz, cream sherry, madeira, tawny port) – optional
- 150ml double cream
Step-by-Step Cooking Instructions
Step 1: Preheat and Prepare the Dish
Heat your oven to 160C (140C fan)/325F/gas 3. Select a wide baking dish or ovenproof pot capable of holding approximately 1.2 litres of liquid. To verify capacity, fill the dish with water and transfer it to a measuring jug. Lightly butter or grease the dish to prevent sticking.
Step 2: Melt the Butter and Sugar
In a medium saucepan over gentle heat, melt the butter (or a dairy-free alternative if preferred). Add the sugar and stir until dissolved. This recipe yields a subtly sweet rice pudding, ideal for pairing with fruit or jam. Feel free to adjust sweetness by increasing sugar, using white sugar, or substituting with four tablespoons of honey, golden syrup, or another sweetener.
Step 3: Incorporate the Rice
Add the pudding rice to the saucepan. Pudding rice is a starchy short-grain variety typically found near tinned rice pudding and custard in supermarkets. If unavailable, risotto or paella rice can serve as substitutes, though they may be pricier. Stir to coat the rice thoroughly with the butter and sugar mixture.
Step 4: Pour in the Milk
Continue stirring until the rice becomes semi-translucent and begins to swell slightly, ensuring it does not brown. Pour in the milk; almond milk works excellently here, harkening back to medieval rice puddings often made on fast days. Soy or coconut milk are also viable alternatives. Scrape the pan's bottom to release any adhered grains.
Step 5: Add Flavorings
Finely grate half the lemon zest, avoiding the white pith. If using a waxed lemon, scrub it thoroughly with hot water first. Stir in the nutmeg, cinnamon, and bay leaf. Slit the vanilla pod lengthwise, scrape the seeds into the pan, and add the empty pod as well.
Step 6: Bake the Rice Pudding
Bring the milk to a very gentle simmer, then add a pinch of salt and the optional wine. Turn off the heat and stir in the cream. Transfer the mixture to the greased dish and bake for about two hours, until set but still slightly wobbly. Monitor closely towards the end of cooking to prevent over-baking.
Step 7: Serving Suggestions
Remove from the oven and allow to cool for at least 15 minutes before serving. Like many dairy-rich dishes, rice pudding is best enjoyed warm or at room temperature, as heat can mute its flavors. Serve with seasonal fruit such as baked rhubarb or sliced citrus, jam, jarred or tinned fruit, or compote.
Variations and Enhancements
Consider this recipe a versatile template. Experiment by swapping spices for ginger, saffron, or cardamom, replacing vanilla with flower waters, or using orange or lime zest instead of lemon. Substitute wine with rum or whisky, and add dried fruit, crystallised ginger, citrus peel, nuts, or cocoa nibs for extra texture and flavor. The possibilities are nearly endless, ensuring you can't go far wrong.
Optional Rhubarb Accompaniment
To bake rhubarb concurrently, cut 500g into even chunks, trimming any brown ends. Wash and arrange in a single layer in an oven dish. Sprinkle with two tablespoons of sugar or honey and a splash of water. Cover and bake for 35-45 minutes until tender but not mushy, providing a perfect pairing for the rice pudding.
This recipe elevates rice pudding from a humble dessert to a sophisticated treat, perfect for any occasion. Embrace the warmth and luxury of this dish, and enjoy the delightful results of your baking efforts.
