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    Caramelised Rice Pudding

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    Caramelised Rice Pudding

    This rich rice pudding has a wonderfully creamy flavour, even though the milk used has a fat content of less than 4%. It is served with a summer fruit compote to provide a delicious contrast of flavour, texture and colour.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 750ml Waitrose Whole Milk
    • ½ vanilla pod, split lengthways
    • 3 tbsp soft brown sugar
    • 15g butter
    • 150g Arborio rice
    • 500g pack frozen Shearway Summer Fruits, thawed
    • 3 tbsp Bottle Green Spiced Berry Cordial


    1. Place the milk in a small pan with the vanilla pod and 2 tbsp sugar and heat to just below boiling point.
    2. Melt the butter in a medium pan and gently fry the rice for 1 minute to coat the rice in the butter. Gradually add the warm milk a little at a time, simmering gently between each addition until all the milk is absorbed and the rice is tender. This should take about 30-35 minutes.
    3. Meanwhile, make the fruit compote by placing the fruit and cordial in a pan. Bring it to the boil and simmer for 2-3 minutes then remove from the heat. Preheat the grill to medium. Remove the vanilla pod from the rice, transfer to a heatproof dish and sprinkle with the remaining sugar. Place under the preheated grill for 3-4 minutes until the sugar has melted and is golden brown. Serve immediately with the fruit compote, which can be either hot or cold.

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    Cook's tips

    Waitrose Short Grain Pudding Rice can be used instead of Arborio rice. The milk left over from the second carton will make a milkshake. Blend a banana or 50g blackberries with the milk and a scoop of your favourite ice cream.

    All the September recipe cards meet our Perfectly Balanced guidelines of 4% or less fat.


    Average user rating

    4 stars