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Rice pudding

Rice pudding

Keep any leftover rice pudding to fold through ice-cream or have as a decadent brekkie treat. - Alistair Wise

Rice pudding

Serves 6
Cooking Time Prep time 15 mins, cook 40 mins
600 ml   milk
600 ml   pouring cream
2   vanilla beans, split and seeds scraped
240 gm   caster sugar
240 gm   short-grain rice, such as carnaroli
Calvados apples
200 gm   caster sugar
6   Granny Smith apples, cut into wedges
80 ml   Calvados (see note)


1 Heat milk, cream, vanilla beans and seeds, and half the sugar in a large heavy-based saucepan over medium heat, stirring to dissolve sugar. Add rice, bring to the boil, reduce heat to low and stir occasionally until thick and rice is tender (15-20 minutes). Whisk egg yolks and remaining sugar until thick and pale. Remove rice mixture from heat and whisk in egg mixture, return to heat and stir continuously to lightly cook eggs (5 minutes). Remove from heat, set aside and keep warm.
2 For Calvados apples, heat a large frying pan over low-medium heat, scatter sugar over base and cook until caramelised (6-7 minutes), stirring only the caramelised edges. Add apples, deglaze with Calvados and cook, turning to coat, until apples are tender and caramel is dark (6-7 minutes). Serve immediately with rice pudding.

Note Calvados, a brandy made with apples, is available from select liquor stores.

RECIPE Alistair Wise PHOTOGRAPHY Chris Chen STYLING Emma Knowles and Lynsey Fryers

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