Gordon Ramsay Creamy Rice Pudding (Print Version)
# Ingredients:
→ Main Ingredients
01 -
355 ml cold water
02 -
140 g uncooked white rice
03 -
480 ml milk, divided
04 -
67 g white sugar
05 -
1 g salt
06 -
1 large egg, beaten
07 -
100 g golden raisins
08 -
14 g butter
09 -
2.5 ml vanilla extract
# Instructions:
01 -
Bring cold water to a boil in a saucepan. Add the uncooked white rice, cover, and simmer gently for 20 minutes, or until the rice is tender and water is absorbed.
02 -
In a clean saucepan, combine the cooked rice with 360 ml milk, white sugar, and salt. Simmer over medium-low heat for 15 minutes, stirring frequently to prevent sticking.
03 -
Add the remaining 120 ml milk, beaten egg, and golden raisins. Cook over low heat, stirring constantly, for 2 minutes until the mixture thickens.
04 -
Remove the pan from the heat. Stir in butter and vanilla extract until fully incorporated. Serve warm as is or with a dusting of ground cinnamon.
# Notes:
01 -
For deeper flavour and softer texture, toast the raisins in a dry pan before using.
02 -
Add the beaten egg only over low heat to prevent curdling.
03 -
A wooden spoon or silicone spatula allows gentle stirring to keep rice grains intact.
04 -
Chill overnight for a thicker consistency; reheat with extra milk to desired texture.