Blackberry and Apple Cold Rice Pudding

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

There is nothing traditional about the cold pudding described here; it is just an attractive dessert, made very simply from fresh ingredients. It tastes remarkably good, and is, I feel, true to English taste at its best. It should be chilled in individual stemmed glasses, and served with pouring cream.


  • 84 g/3 oz/½ cup short grain or pudding rice, washed and drained


Half-fill a largish saucepan with water and bring it to the boil. Add the rice, and cook at a rolling boil for 4 minutes. Drain in a colander. Rinse the saucepan and put the rice back into it. Add the sugar, butter and milk, and cook on a low heat, stirring often, until the milk has been absorbed by the rice. This should take 50–60 minutes; if it takes much less, the heat is too high. Leave to