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Granny Brett’s warm vanilla rice pudding with golden syrup

Published: 20 Nov 17
Updated: 18 Mar 24

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!

Browse more nostalgic recipes.

Easy
October 2017

Test kitchen approved

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!

Browse more nostalgic recipes.

Nutrition: per serving

Calories: 627kcals
Fat: 48g (29.8g saturated)
Protein: 5.8g
Carbohydrates: 42.8g (18.4g sugars)
Fibre: 0.3g
Salt: 0.1g

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Ingredients

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

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Method

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.

Recipe from October 2017 Issue

Nutrition

Nutrition: per serving

Calories: 627kcals
Fat: 48g (29.8g saturated)
Protein: 5.8g
Carbohydrates: 42.8g (18.4g sugars)
Fibre: 0.3g
Salt: 0.1g

delicious. tips

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.