UKTV recipes
Matthew Fort
Matthew Fort from Market Kitchen
Matthew Fort’s extra creamy rice pudding is comfort food at its very best
 

Creamed rice pudding

Method
 
1. Put the rice and milk into a double saucepan or a bowl set over a pan of simmering water and cook for 20-30 minutes or until the rice is cooked.

2. Stir in sugar to taste and leave the mixture to cool completely.

3. Whip the cream until it will just hold a soft peak, then fold it into the cooled rice.

4. Transfer the mixture to a serving bowl, cover and chill for at least 1 hour before serving.

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easy
 
Serves: 4
vegetarian
Prep: 5 min, plus 1 hr chilling time
Cook: 30 min
 
 

Ingredients

 140g short grain pudding rice
1.2 litres Milk
2-3 tbsp caster sugar
300ml double cream

 

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