Rice pudding ice cream
A modern twist on classic flavours makes this rice pudding ice cream from Soho restaurant Old Tom & English an easy but impressive dessert - perfect for entertaining.
Swedish baked rice pudding
Serves 8
Easy
Prep:
Cook:
This make-ahead baked rice pudding flavoured with cinnamon and orange is a simple Christmas dessert that incorporates a playful Swedish festive tradition.
Skip to ingredients
- 3 tbsp salted butter
- 250g pudding rice or arborio rice
- 800ml whole milk
- 300ml double cream
- 1 tsp ground cinnamonplus a sprinkle
- 8 tbsp granulated sugarplus extra to serve
- 1 blanched almond (optional)
- 3 oranges
- single cream or cold milkto serve
Nutrition: per serving
- kcal496
- fat28g
- saturates18g
- carbs52g
- sugars29g
- fibre2g
- protein6g
- salt0.7g
Method
step 1
Melt the butter in a large pan over a medium heat. Cook the rice for 2-3 mins until the butter turns nutty and golden. Pour in 400ml of water and ¾ tsp of salt, then cook for 5 mins until the liquid has been absorbed.
step 2
Mix in the milk and simmer gently for 25 mins, stirring often to prevent sticking, until the rice is almost tender. Add the cream, cinnamon and 3 tbsp of the sugar.
step 3
Heat the oven to 200C/180C fan/gas 6. Tip the rice pudding into a 25cm baking dish, nestle in the almond (if using), scatter with the remaining sugar and a little cinnamon, then bake for 20-25 mins until the top is golden but the centre still has a gentle wobble. Rest for 10 mins.
step 4
Meanwhile, supreme the oranges: slice off the tops and bases, cut away the peel and pith, then cut between the membranes to release neat, skinless segments.
step 5
Serve the pudding warm with the orange segments, single cream or cold milk and extra sugar on the side if you like.
