Gordon Ramsay Rice Pudding Recipe
Do you love creamy desserts? The Gordon Ramsay Rice Pudding Recipe is a true classic. It is warm, sweet, and very comforting.
Equipment
- Large saucepan
- Wooden Spoon
- Fine grater
- Measuring Cups
- Small Bowls
- Whisk
Ingredients
- 100 g Pudding Rice
- 500 ml Whole Milk
- 2 tbsp Caster Sugar
- 1 Vanilla Pod
- 1 Fresh Lime
- 100 ml Double Cream
- 4 tbsp Raspberry Jam
Instructions
1. Prep the Vanilla
- Cut the vanilla pod open. Scrape out all the tiny black seeds. Put seeds and pod into your large saucepan.
2. Mix Milk and Sugar
- Pour the whole milk into the saucepan. Add the caster sugar to the milk. Stir it well over medium heat until warm.
3. Add the Rice
- Put the pudding rice into the warm milk. Stir it so the rice does not stick. Keep the heat on a low simmer.
4. Cook Slowly
- Let the rice simmer for twenty minutes. Stir it every few minutes. The rice should become soft and tender.
5. Add Zest and Cream
- Grate the lime zest into the pot. Pour in the heavy double cream. Stir gently until the mixture is thick.
6. Remove the Pod
- Take out the empty vanilla pod. It has given all its flavor now. Your pudding should look glossy and white.
7. Serve with Jam
- Spoon the hot pudding into small bowls. Put a dollop of raspberry jam on top. Serve it to your happy guests.
Notes
➔ Use full-fat milk for the best creamy results.
➔ Stir the rice often to prevent burning the bottom.
➔ Do not boil the milk too hard or fast.
➔ Add a splash of milk if it gets thick.
➔ Use fresh vanilla pods instead of bottled extract.
➔ Wash the rice before cooking to remove extra starch.
➔ Grate the lime zest right before adding it in.
➔ Let the pudding rest for two minutes before eating.