Vanilla Rice Pudding


  • ½ oz / 15 g unsalted butter
  • oz / 70 g round grain or pudding rice
  • pt / 850 ml full-cream milk
  • 2 tbsp sugar
  • 3 in / 7.5 cm strip of lemon zest
  • 3 in / 7.5 cm cinnamon stick
  • ½ vanilla pod
  • ¼ pt / 140 ml single cream


Thickly butter a pie dish, and put in all the ingredients except the cream. Stir, and bake in a preheated oven at 150°C / 300°F / Mark 2 for 2–3 hours. Two or three times during cooking, stir in the skin which forms on the surface. After about 1½ hours, remove the cinnamon stick and vanilla pod. The lemon zest will almost have disintegrated and can be stirred in. Split the vanilla pod open, and scrape out the sticky seeds. Stir these into the pudding with the cream, and allow it to bake undisturbed for the rest of the cooking time. It is the slow cooking that gives the pudding its creamy texture.