Gordon Ramsay Rice Pudding

There is something deeply comforting about the way creamy rice pudding transforms humble pantry basics into a bowl of pure nostalgia. Whenever chilly evenings call for a little indulgence, I find myself reaching for this Gordon Ramsay-inspired rice pudding recipe—the result is cozy perfection that never fails to please.

I made this for my mom one rainy Sunday and it instantly reminded us both of childhood evenings spent with my grandmother. Since then I return to it whenever I want to share something truly homemade and special.

Ingredients

• White rice: Uncooked short or medium grain rice gives the creamiest texture so avoid long grain for this pudding
• Milk: Whole milk creates the richest pudding but any kind works for lighter results
• White sugar: Adds gentle sweetness without overwhelming the rice flavor
• Salt: Just a pinch balances sweetness and keeps the pudding from tasting flat
• Egg: Make sure to use a large one for extra silkiness and structure
• Golden raisins: Bring a burst of chew and sweetness the color looks pretty too
• Butter: A knob of real butter boosts flavor and gives a gorgeous shine
• Vanilla extract: Use pure extract if possible for a warm aromatic finish
• Tip: Choose fresh milk and eggs for the best results as these really make a difference in custardy desserts

Step-by-Step Instructions

Boil the Rice:

Bring the cold water to a rolling boil in a medium saucepan. Add the rice slowly so it does not clump then stir. Reduce the heat to the lowest setting cover tightly and let simmer for about 20 minutes. The grains should be tender but not mushy.

Simmer with Milk Sugar and Salt:

Transfer your cooked rice to a clean saucepan to avoid scorching. Pour in most of the milk except for the reserved 120ml. Add sugar and sprinkle in salt. Stir everything together then gently simmer on low for 15 minutes. Stir often scraping the bottom and edges with a wooden spoon to prevent sticking as the mixture thickens.

Add Egg Remaining Milk and Raisins:

In a separate bowl whisk your egg and combine with the reserved milk. Lower the heat completely and pour this mixture into the cooked rice. Toss in the golden raisins. Stir gently and constantly for 2 minutes just until the pudding thickens and takes on a custardy sheen.

Finish with Butter and Vanilla:

Remove the pan from the stove. Drop in the butter and drizzle over the vanilla extract. Fold both into the pudding while it is still hot. Let the fragrance bloom for a moment then taste for sweetness or vanilla adjusting if desired.

Serve and Top:

Ladle the pudding into bowls while it is still warm and creamy. Dust with ground cinnamon if you like or serve it as is. The pudding will thicken further as it cools.

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I never skip the vanilla extract here it makes all the difference and one whiff of the warm pudding always reminds me of helping my grandmother in her tiny kitchen where that sweet comforting scent filled the whole house. Watching my own kids now savoring their spoons of rice pudding is my favorite part of making this dish.

Storage Tips

Spoon leftover rice pudding into a glass or ceramic container and cover once cooled to room temperature. It keeps beautifully in the refrigerator for up to four days and the flavor deepens after a night chilling. To reheat simply warm gently in a saucepan with a splash of milk stirred in to restore that creamy consistency.

Ingredient Substitutions

If golden raisins are not your favorite you can swap in regular raisins dried cranberries or even chopped nuts for added crunch. For a dairy-free version try using coconut milk and a dairy-free butter or omit the butter altogether. While white sugar works best for a classic taste a touch of brown sugar or honey will add another dimension.

Serving Suggestions

This pudding shines both warm and chilled. For dessert serve it in small bowls with a sprinkle of cinnamon or a dollop of whipped cream. As a breakfast treat I love adding fresh berries or a spoonful of stewed fruit on top. Sometimes I layer it with preserves in jars for an effortless brunch.

Cultural Context

Rice pudding recipes appear in cuisines across the globe from British school treats to Indian kheer. The creamy custard style popular in the UK and US was always a sign of home comforts for me. Simple yet endlessly customizable rice pudding has a universal appeal that crosses culinary boundaries.

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This is the perfect treat to share with loved ones or enjoy on a cozy evening with your favorite book.

Frequently Asked Questions

→ What type of rice is best for this pudding?

Short-grain white rice works well, but standard long-grain rice also yields a creamy texture when cooked properly.

→ Can I substitute non-dairy milk?

Yes, almond or oat milk can replace regular milk, though the consistency and taste may slightly differ.

→ Why is the egg added at the end?

The beaten egg enriches the pudding, adding smoothness and a custard-like consistency without scrambling.

→ Are raisins essential?

No, raisins are optional. You can omit them or substitute with dried cranberries or chopped dates if preferred.

→ How should this dessert be served?

Serve it warm, straight from the pot, optionally sprinkled with cinnamon or enjoyed plain for pure comfort.