Richard Dolby’s Rich Rice Pudding

As served at the Thatched House Tavern in St James’s. Dolby thought that his recipe originated in Holland and was first made in England for the court of William of Orange. It is a kind of rich rice soufflé.


  • ¾ lb. (360 g.) puff pastry
  • 2 oz. (60 g.) Carolina rice
  • ¾ pint ( dl.) milk
  • a pinch of cinnamon and a pinch of nutmeg
  • 4 eggs
  • 4 oz. (120 g.) sugar and a little more
  • 2 oz. (60 g.) butter
  • 2 oz. (½ dl.) double cream


Simmer the rice quite gently in the milk with the cinnamon, stirring from time to time to separate the grains. When tender but not mushy, set aside till cold. When cold add the eggs well beaten, the sugar and the nutmeg. Melt the butter in the cream and beat this while hot but not boiling in to the mixture. Line a pie dish with the puff paste rolled out thinly, and make an ornamental edge round the rim of the dish. Pour in the rice mixture. Sprinkle with sugar and bake in an oven preheated to 400° F., gas mark 6, for about 20 minutes. The pastry should be golden brown round the edge of the dish, and the rice mixture, also golden brown, should puff up like a well-baked soufflé. Serve with cream or with a jam sauce.