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  • Rice pudding

  • 50 g unsalted butter

  • 75 g golden caster sugar

  • 120 g Carolina or short grain pudding Rice

  • 900 ml whole Milk

  • 200 ml Double cream

  • 2 Vanilla pod

  • Spiced Apples

  • 25 g unsalted butter

  • 50 g Demerara sugar

  • 2 Bramley Apples peeled and diced

  • ground Ginger

  • ground Nutmeg

  • Cinnamon

  • To serve

  • 50 ml Milk


  • Rice pudding:

  • 1.

    Preheat the oven to 140°C / 285°F/ Gas Mark 1.

  • 2.

    Melt the butter and sugar in a thick-base ovenproof pan and stir until it reaches the colour and consistency of toffee.

  • 3.

    Add the rice. Continue cooking until the rice is puffy and the mixture has caramelised.

  • 4.

    Add the milk and cream, and stir well.

  • 5.

    Open the vanilla pods, scrape the seeds into the pan, and then throw in the whole pod. Bring to the boil and stir well.

  • 6.

    Put the pan in the oven and cook without a lid for 2 hours without stirring.

  • Spiced Apples:

  • 1.

    Melt the butter and sugar in a saucepan.

  • 2.

    Stir in the apples and add the spices.

  • 3.

    Cook until the apples are beginning to soften and have started to caramelise.

  • 4.

    When cool, mash gently.

  • To serve:

  • 1.

    Remove the rice pudding from the oven and stir to incorporate the skin.

  • 2.

    Remove the vanilla pods and add a further 50ml (2 fl oz) of milk.

  • 3.

    Serve the rice pudding with a dollop of spiced apples.

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