Granny Brett’s warm vanilla rice pudding with golden syrup
- October 2017
- Serves 6
- 15 min
Roy Brett’s creamy vanilla rice pudding is inspired by the version his Granny used to make when he was young. In fact, it was the dish that inspired him to become a chef!
- 48g (29.8g saturated)
- 42.8g (18.4g sugars)
- 500ml whole milk
- 500ml double cream
- 50g caster sugar, plus 2-3 tbsp extra for sprinkling
- 180g pudding rice
- 1 vanilla pod, split lengthways, seeds scraped
- Golden syrup to serve
- Put the milk, cream and sugar in a shallow casserole (one you’re happy to take to the table) and stir over a low heat until combined and the sugar has dissolved.
- Turn up the heat and bring to the boil, then reduce the heat to a simmer. Stir in the rice, vanilla seeds and pod, and simmer very gently for 45 minutes or until the rice swells and is tender – stir every once in a while to prevent the rice from catching on the bottom of the pan.
- Heat the grill to medium high. Sprinkle the 2-3 tbsp caster sugar over the top of the pudding, then grill until golden and bubbling. Serve warm, drizzled with golden syrup.
Any leftovers will keep for 2-3 days in a sealed container in the fridge – just make sure you cool and chill the pudding quickly. To serve, reheat until piping hot or serve cold with jam.
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