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This classic pudding recipe by Four In Hand's Colin Fassnidge can be served hot or cold.


  • 250ml Milk

  • 250ml Cream

  • 100gm Egg Yolk

  • 75gm Sugar

  • 1 Vanilla Pod

  • 90gm Arborio rice

  • 1 Dessert Spoon Butter


  • 1.

    Melt butter in saucepan. Add rice and vanilla pod. Sweat rice until it starts to go translucent. Add milk and cream and simmer until rice is cooked

  • 2.

    Whisk egg yolks and sugar until light and fluffy. Add yolk mix to the cooked rice. On low heat, continue to cook till custard like

  • 3.

    Pour into chilled bowl or serve immediately

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