Gordon Ramsay Creamy Rice Pudding

This creamy rice pudding is the sort of classic comfort dessert that instantly brings nostalgia and coziness to the table. With just a handful of pantry basics and gentle simmering, you will have a bowl of soft rice bathed in sweet vanilla-scented custard. This one is a favorite in our house for late-night treats and lazy Sunday lunches.

The first time I made this for my family everyone fought over licking the saucepan and since then it is requested for birthdays and casual dinners alike

Ingredients

• Uncooked white rice: choose a medium grain for the perfect balance of creaminess and bite look for rice with pearly white even grains
• Cold water: hydrates the rice evenly ensuring fluffy soft results
• Milk: for richness and the base of the custard use whole milk for extra creaminess
• White sugar: brings sweetness while letting the vanilla shine try organic cane sugar for a natural taste
• Salt: just a pinch sharpens all the flavors and stops the pudding from tasting flat
• Large egg: beaten in to thicken for a luxurious silky consistency use the freshest egg you have
• Golden raisins: for bursts of sweetness and chewy texture toast them for even deeper flavor
• Butter: stirred in at the end for richness and a smooth glossy finish good quality butter makes a difference
• Vanilla extract: adds vital warmth and aroma real vanilla makes this pudding truly special choose pure extract not imitation

Step-by-Step Instructions

Boil the Rice:

Pour cold water into a heavy saucepan and add uncooked white rice Swirl gently to rinse Cover and simmer at the lowest heat for twenty minutes until the rice is tender all the water should be absorbed and the grains slightly sticky

Build the Custard Base:

Transfer the cooked rice to a clean saucepan Stir in most of the milk keeping back about half a cup Add sugar and salt Turn the heat to medium low and simmer gently for fifteen minutes stirring often This helps the rice absorb the milk and the pudding to thicken the mixture should look creamy and the grains should be very soft

Add Egg Raisins and Extra Milk:

Whisk together the beaten egg and reserved milk Pour slowly into the rice mixture while stirring constantly Scatter in toasted golden raisins Keep the heat very low and stir constantly for about two minutes until the pudding becomes slightly thicker and glossy Do not let it boil which prevents the egg from curdling

Finish with Butter and Vanilla:

Remove the pan from the heat Drop in the butter and vanilla extract Stir gently until completely combined and smooth The butter will give a beautiful gloss and the vanilla makes the kitchen smell like a bakery

Serve:

Spoon the pudding into bowls Serve warm for ultimate comfort If desired sprinkle with ground cinnamon or just enjoy as is

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You Must Know

• High in calcium and protein from the milk and egg
• Can be served warm or chilled and both are delicious
• Makes a fantastic make ahead dessert just reheat gently

Golden raisins have always been my favorite part of this pudding I love to toast them until just plump and jammy because they give little pops of sweetness in every bite This recipe also reminds me of quiet weekends making dessert with my grandmother we always snuck a few extra raisins

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Storage Tips

Store any leftover rice pudding in an airtight container in the fridge It will keep for up to three days When reheating add a splash of milk and stir gently to return to creamy soft consistency This pudding also tastes wonderful cold straight from the fridge especially on summer days

Ingredient Substitutions

If you do not have golden raisins regular raisins or chopped dried apricots work well You can swap white sugar for light brown sugar for a caramel flavor Almond or oat milk can be used for a dairy free version but the texture will be slightly different

Serving Suggestions

Rice pudding is lovely served simply warm and plain but you can top with ground cinnamon nutmeg or chocolate shavings Some people like to add a spoonful of berry jam or stewed fruit on top For extra crunch try a scattering of toasted nuts

Rice Pudding Across Cultures

This version is inspired by the British-style dessert but rice puddings are loved worldwide In India there is kheera creamy spiced pudding scented with cardamom and saffron In Scandinavia it is often eaten at Christmas with cherries and almonds This simple recipe can easily be adapted to reflect your favorite flavors

Frequently Asked Questions

→ Which type of rice works best for this dish?

Short-grain or medium-grain white rice is ideal, as it yields a creamier texture when cooked slowly in milk.

→ Can I use other dried fruits besides golden raisins?

Yes, sultanas or currants can be substituted, though golden raisins offer a mild, sweet flavor and beautiful color.

→ Why is it important to add the egg over low heat?

Adding the beaten egg gently over low heat prevents curdling and produces a smooth, luscious pudding.

→ How can I prevent the pudding from sticking while simmering?

Frequent stirring with a wooden spoon or silicone spatula keeps rice from sticking and maintains a smooth consistency.

→ Does this dessert taste better warm or chilled?

Both are delicious—served warm for immediate comfort or chilled for a thicker, creamier texture.

→ Can leftover pudding be reheated without losing texture?

Absolutely—simply add a splash of milk and stir gently over low heat to restore its creamy consistency.