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Georgina rice pudding


Warm and comforting, rice pudding is one of the simplest puddings and served with jam sauce is also one of the most delicious. 

Preparation time: 20 minutes

Cooking time: 120 minutes


Serves: 4 people

  • 1 knob Butter
    for greasing
  • 2 tbsp Caster Sugar
  • 300 ml Fresh Cream
  • 300 ml Milk
  • 1 pinch Nutmeg
  • 50 g Short Grain Rice Pudding
  • 1 - SuperValu Vanilla Pod
    split in half lengthways
  • 50 ml Water
For The Jam Sauce
  • 1 jar Moran's Blackcurrent And Guinness Jam


  1. Put the milk, cream, sugar and split vanilla pod into a saucepan. Bring to the boil, then turn off the heat. Set aside for 15 to 30 minutes to infuse.

  2. Meanwhile, preheat the oven to 180°C/gas mark 4. Grease a 1 litre ovenproof pudding dish generously with butter.

  3. Put the rice in the greased baking dish and strain the milk through a fine-mesh sieve over the top. You can wash and dry the vanilla pod and save it for another use. Stir to combine, then grate a pinch of nutmeg over the top. Bake in the oven for 1½ hours, until the rice pudding has thickened and the top is golden brown.

  4. Meanwhile, to make the sauce, put the jam in a saucepan with the water and warm over a low heat, whisking to blend. Cook for 5 minutes and serve warm doppoed on top of the rice pudding.

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