Ingredients:

  • 2 Litres Whole Milk (approx. 5 cups)
  • 240 ml Heavy Cream (Double Cream) (approx. 1 cup)
  • 180g Short-Grain Pudding Rice (Arborio or Carnaroli work well) (approx. 1 cup)
  • 100g Granulated Sugar (Caster Sugar recommended) (approx. ½ cup)
  • 15g Unsalted Butter (1 tablespoon)
  • ¼ teaspoon Fine Sea Salt
  • 1 large Vanilla Pod (or 1 tbsp high-quality vanilla bean paste)
  • 1 medium Cinnamon Stick
  • A pinch Nutmeg, freshly grated

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear. This removes excess surface starch. Set aside.
  2. Prepare Vanilla: Score the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Keep both the pod and the seeds.
  3. Combine Liquids: In a heavy-bottomed saucepan, combine the whole milk, heavy cream, sugar, and salt. Add the vanilla seeds, the empty pod, and the cinnamon stick.
  4. Heat Gently: Bring the mixture slowly to a bare simmer over medium heat, stirring occasionally to dissolve the sugar. Do not allow it to boil vigorously.
  5. Add the Rice: Once simmering, add the rinsed rice. Stir well.
  6. Reduce Heat: Immediately reduce the heat to the absolute lowest setting. The mixture should maintain a slow, gentle bubble.
  7. The Active Stirring: Cook, uncovered, for 60–75 minutes. Crucially, stir the pudding every 3–5 minutes, constantly scraping the bottom and sides of the pan to prevent scorching.
  8. Check Consistency: After about an hour, the rice grains should be swollen and tender, and the mixture should be thick, creamy, and custard-like. Turn off the heat.
  9. Remove Flavourings: Remove and discard the vanilla pod and the cinnamon stick.
  10. Enrich and Rest: Stir in the knob of unsalted butter until melted and fully incorporated. This adds gloss and extra richness.
  11. Final Rest: Cover the pan and let the pudding rest off the heat for 10–15 minutes. This allows the rice to absorb any remaining liquid.
  12. Serve: Serve warm, dusted lightly with freshly grated nutmeg, or chill completely for a firm, traditional cold pudding.