Buttermilk burnt rice pudding

  • serves 6
  • Easy

This is a mash-up of two classic Brit desserts; rice pudding and burnt Cambridge cream. You don’t have to caramelise the top but it adds a lovely crunch.



  • pudding rice 150g
  • vanilla pod 1 or vanilla bean paste 1 tsp
  • whole milk 500ml
  • golden caster sugar 75g, plus extra to finish
  • double cream 200ml
  • buttermilk 200ml


  • Step 1

    Put the rice in a saucepan, add 350ml water and bring to the boil. Reduce the heat and simmer very gently for 5 minutes. Drain the rice and return it to the pan. Split the vanilla pod in half, scrape out the seeds and add the seeds and pod to the rice, along with the milk and sugar.

  • Step 2

    Put the pan over a low heat and bring the milk slowly to the boil. Reduce the heat and simmer very gently for about 20 minutes until the rice is tender, stirring occasionally. Remove the vanilla pod from the rice and leave to cool to room temperature.

  • Step 3

    Stir in the cream and buttermilk and divide between 6 small bowls. Chill for a couple of hours or until you want to eat.

  • Step 4

    To serve, sprinkle with a layer of caster sugar and caramelise using a blow-torch or by placing under a hot grill. Chill for another 10 mins before serving.

Nutritional Information

  • Kcals 372
  • Carbs 38.7g
  • Protein 6g
  • Fat 21.3g
  • Sugars 18.4g
  • Salt 0.2g
  • Saturates 13.2g
  • Fibre 0.2g