This Gordon Ramsay’s Rice Pudding Recipe is a creamy and slow-cooked recipe, which is made with white rice and golden raisins. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Jump to RecipeGordon Ramsay’s Rice Pudding Recipe Ingredients
- 355ml cold water
- 140g uncooked white rice
- 480ml milk, divided
- 67g white sugar
- 1g salt
- 1 large egg, beaten
- 100g golden raisins
- 14g butter
- 2.5ml vanilla extract
How To Make Gordon Ramsay’s Rice Pudding
- Cook the rice: In a saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water has been absorbed.
- Make the pudding base: In a clean saucepan, combine the cooked rice with 360ml (about 1.5 cups) of the milk, the sugar, and the salt. Bring to a simmer over medium heat and cook for 15 minutes, stirring often, until the mixture is thick and creamy.
- Temper in the egg: In a small bowl, whisk the remaining 120ml (about 1/2 cup) of milk with the beaten egg. Slowly stir this mixture into the hot rice pudding along with the raisins. Continue to stir constantly over low heat for 2 minutes.
- Finish and serve: Remove the pot from the heat. Stir in the butter and vanilla extract until the butter has melted. Serve the rice pudding warm.
Recipe Tips
- How do I get the richest flavor? For a deeper, more complex flavor, you can toast the raisins in a dry pan for a minute or two before adding them to the pudding. This softens them and enhances their natural sweetness.
- How do I prevent the egg from scrambling? The key is to add the egg mixture over very low heat and to stir constantly. This gently cooks the egg and thickens the pudding, creating a custardy texture without scrambling it.
- What’s the best way to stir rice pudding? Use a wooden spoon or a silicone spatula. Stir gently and frequently to prevent the rice from sticking to the bottom of the pot and to help release its starches, which creates the creamy texture.
- Can I make this ahead of time? Yes, rice pudding is a great make-ahead dessert. It will thicken considerably in the refrigerator. To serve, simply reheat it gently in a saucepan with an extra splash of milk to bring it back to a creamy consistency.
What To Serve With Rice Pudding
This simple, comforting dessert is delicious on its own, but it’s also wonderful with:
- A sprinkle of ground cinnamon or nutmeg on top
- A dollop of your favorite jam, like raspberry or strawberry
- A side of fresh berries or stewed fruit
How To Store Rice Pudding
Refrigerate: Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat gently on the stovetop over low heat, stirring in a little milk or cream to loosen the texture and make it creamy again.
Rice Pudding Nutrition Facts
- Calories: 243kcal
- Carbohydrates: 45g
- Protein: 7g
- Fat: 4g
- Saturated Fat: 2g
- Sodium: 250mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
What kind of rice is best for rice pudding?
A short or medium-grain white rice like Arborio (the same rice used for risotto) is ideal because it’s high in starch, which creates the creamiest texture. However, standard long-grain white rice will also work well in this recipe.
Why did my rice pudding turn out watery?
This can happen if the pudding isn’t simmered for long enough to allow the rice to release its starches and for the liquid to reduce. Make sure you let it cook for the full 15 minutes in the second step until it is noticeably thick.
Can I make this recipe dairy-free?
Yes. You can substitute the milk with a full-fat dairy-free alternative like coconut milk or almond milk, and use a vegan butter or coconut oil instead of regular butter.
Try More Recipes:
- Gordon Ramsay’s Rice And Sausage Recipe
- Gordon Ramsay Sausage Rice Recipe
- Gordon Ramsay’s Truffle Mashed Potatoes Recipe
Gordon Ramsay’s Rice Pudding Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings15
minutes20
minutes243
kcalA simple, soul-soothing, and creamy rice pudding, slow-cooked on the stovetop for a classic, comforting dessert.
Ingredients
140g uncooked white rice
480ml milk, divided
67g white sugar
1 large egg, beaten
100g golden raisins
14g butter
2.5ml vanilla extract
1g salt
355ml water
Directions
- Boil water, add rice, cover, and simmer for 20 minutes until tender.
- In a separate saucepan, combine the cooked rice, 360ml of the milk, sugar, and salt. Simmer for 15 minutes, stirring often, until creamy.
- Whisk the remaining 120ml of milk with the beaten egg. Stir this mixture and the raisins into the rice pudding.
- Cook over low heat, stirring constantly, for 2 minutes.
- Remove from heat and stir in the butter and vanilla.
- Serve warm.
Notes
- For the best texture, stir the pudding gently with a wooden spoon or silicone spatula.
- Add the egg mixture over very low heat while stirring constantly to prevent it from curdling.
- This pudding is excellent for making ahead; just reheat it with a splash of milk to restore its creaminess.
- Toasting the raisins in a dry pan before adding them will deepen their flavor.
