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

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 510kj
  • Fat Total 34g
  • Saturated Fat 19g
  • Protein 8g
  • Carbohydrate 42g
  • Sugar 24g
  • Sodium 64mg

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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