This classic pudding recipe by Four In Hand's Colin Fassnidge can be served hot or cold.
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
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
Pour into chilled bowl or serve immediately
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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