Thick and Creamy Rice Pudding
How Can You Have any Pudding.
pop quiz: the lyric above is from what song and artist? clue: Roger Waters and his mates build a wall, brick by brick.
I was in the Wedelhuette mountain restaurant in the Zillertal, Austria a few weeks ago. I didn’t fancy a big meal, so went instead for their rice pudding dessert. It was sooo much more than a rice pudding and absolutely delicious.
I won’t even try to replicate all the different elements of it here, but have experimented with the main bit, the rice pudding. This recipe, hopefully, does it justice.
Ingredients for Thick and Creamy Rice Pudding.
- 150ml double cream
- 50g sugar
- 1 egg yolk
- 500ml full fat milk
- 50g pudding rice (or other short grain rice)
How to Make Thick and Creamy Rice Pudding.
- Whisk together the cream, sugar and egg yolk. Set aside to warm to room temperature.
- Pour milk into a large saucepan and bring to boil over a medium heat. Keep an eye on it and don’t let the milk boil over.
- Remove from the heat and stir the rice into the milk. Return to the heat and bring back to a gentle simmer.
- Cook until rice is just under the texture you like; should be around 30 minutes. Stir every 5minutes-ish to ensure you don’t get rice stuck to the bottom of the saucepan.
- Remove pan from the heat and allow mixture to cool for around 30 minutes.
- Rewhisk your cream, sugar and egg mixture.
- In a very slow stream, whilst still whisking, pour the milk liquid from the rice into the cream, sugar and egg mixture.
- Continue pouring and whisking until all the milk and rice mixture has been added to the cream, sugar egg mixture.
- Stir in a generous amount for ground cinnamon.
- Transfer to a heat proof dish and place in the oven; pre-heated to 180oC.
- Cook for about an hour. Leave it in the oven until the sauce goes very thick and creamy.
- If you like a skin on your rice pudding, leave it be, if you don’t, give it a stir every 15-20 minutes.
Serve hot or cold. As it cools the rice pudding will thicken even more.
The rice pudding from the Wedelhuette has a further surprise. Under the rice is a scrumptious just-cooked apple compote. This is the perfect way to serve rice pudding.