Olive Magazine

Buttermilk burnt rice pudding

Published: May 27, 2016 at 12:57 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • serves 6

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.

Nutrition:
NutrientUnit
kcal372
fat21.3g
saturates13.2g
carbs38.7g
sugars18.4g
fibre0.2g
protein6g
salt0.2g
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Try this recipe for buttermilk burnt rice pudding, then check out our cardamom rice pudding and buttermilk pancakes.

Ingredients

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

Method

  • 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.

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