Felicity Cloake's Luxurious Rice Pudding: A Warm Dessert Delight
Shake off any lingering memories of stodgy school dinner gloop, because Felicity Cloake's rice pudding recipe transforms this classic dessert into a warming, luxuriant delight. With almost as many variations as savoury rice dishes, this baked version is gently spiced and finished with sweet wine and cream, offering a sophisticated twist on a traditional favourite.
Ingredients and Preparation
To serve four to six people, you will need: 450g of butter for greasing and cooking, 50g of soft light brown sugar, 100g of pudding rice, 1 litre of whole milk, 1 unwaxed lemon, ¼ tsp of freshly grated nutmeg, ¼ tsp of ground cinnamon or a small cinnamon stick, 1 bay leaf, ½ vanilla pod or 1 tsp of vanilla extract, a pinch of salt, 2 tbsp of sweet fortified wine such as pedro ximenéz or cream sherry (optional), and 150ml of double cream. Preparation takes just 5 minutes, with a cooking time of 2 hours and 10 minutes.
Step-by-Step Cooking Instructions
Step 1: Preheat and Prepare – Heat your oven to 160C (140C fan)/325F/gas 3. Lightly butter a wide baking dish or ovenproof pot that can hold about 1.2 litres of liquid.
Step 2: Melt Butter and Sugar – In a medium saucepan on a gentle heat, melt the butter and add the sugar. Stir until dissolved. This recipe isn't overly sweet, allowing for serving with fruit or jam, but you can adjust sweetness to taste.
Step 3: Add the Rice – Tip in the pudding rice, stirring to coat with the butter and sugar mixture. Pudding rice is a starchy short-grain variety, but risotto or paella rice can be used as alternatives.
Step 4: Pour in the Milk – Keep stirring until the rice turns semi-translucent and swells slightly. Add the milk, scraping the bottom of the pan to dislodge any stuck grains. Almond milk works well here, echoing medieval traditions.
Step 5: Add Flavourings – Finely grate in half the lemon zest, avoiding the white pith. Stir in nutmeg, cinnamon, bay leaf, and vanilla seeds from the pod, adding the empty pod too.
Step 6: Bake the Pudding – Bring the milk to a gentle simmer, add salt and optional wine, then stir in cream. Pour into the greased dish and bake for about two hours until set but slightly wobbly.
Serving Suggestions and Variations
Allow the rice pudding to cool for at least 15 minutes before serving, as it's best enjoyed warm or at room temperature. Serve with seasonal fruit like baked rhubarb or sliced citrus, jam, or compote. This recipe serves as a versatile template: swap spices for ginger or saffron, use flower waters instead of vanilla, or add dried fruit and nuts for custom variations.
For a complementary rhubarb side, bake 500g of chopped rhubarb with sugar or honey and water for 35-45 minutes until tender. This rice pudding recipe offers a delightful escape from bland versions, promising a rich and comforting dessert experience.
