Elisabeth Ayrton

Richard Dolby’s Rich Rice Pudding

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.

Ingredients

  • ¾ lb. (360 g.) puff pastry
  • 2 oz. (60

Method

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