Zesty Rice Pudding

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m

This is a real quick fool proof way to make a great pudding. The only slightly difficult thing to make is the Caramelised Hazelnuts – But even these aren’t too difficult once you get the hang (The secrets not to try cook them too quickly)

Now I like it just as it is but if you want to put a dollop of Nutella (other chocolate spreads are available 😉 ) or jam in at the end then feel free…


  • 200g Pudding Rice
  • 1 Litre Semi-Skimmed Milk
  • 25g Butter
  • 2½ tbsp Caster Sugar
  • Zest of 1 Lime, 1 Lemon & 1 Orange
  • 2 tsp Vanilla Paste
  • 100g Cornish Clotted Cream
  • 12 Chopped Hazelnuts
  • Fresh Grated Nutmeg (Opional - BUT Required IMHO)


Step 1

Melt butter in a sauce pan over gentle heat then add your rice and "coat" in the melted butter for about a minute

Step 2

Now add your milk, 2 tbsp. sugar, and vanilla paste bring to boil then reduce to a simmer - stirring often

Step 3

After about 15 minutes add the zest and continue to simmer for around 10 minutes more, then add you clotted cream and simmer for the final 5 minutes

Step 4

Gently heat a small sauce pan and add the remaining ½ tbsp caster sugar and chopped hazelnuts to caramelise. As soon as you're happy that the nuts are coated nicely in the sugar pour them out on to a plate. Allow to cool then break up in to small bite size pieces

Step 5

Sprinkle the caramelised nuts over each portion and grate with a little nutmeg

I just like cooking great food..

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Comment (1)

  1. posted by Henry Dorymeade on February 15, 2016

    Very easy to follow, tastes awesome with lots of flavour and thank you for helping with the pods ????????


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