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Rice pudding

Australian Gourmet Traveller Spanish dessert recipe for rice pudding

By Rodney Dunn
  • 5 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Rice pudding


  • 1 litre milk (4 cups)
  • 1 vanilla bean, split and seeds scraped
  • 1 cinnamon quill
  • 1 lemon, finely grated rind only
  • 200 gm short-grain rice
  • 150 gm white sugar (2/3 cup)
  • 120 gm butter, coarsely chopped
  • 6 egg yolks
  • To serve: ground cinnamon


  • 1
    Combine milk, vanilla bean and seeds, cinnamon quill and lemon rind in a saucepan and bring to the boil over low heat to infuse. Remove and discard vanilla bean and cinnamon quill, add rice and stir to combine. Simmer for 20 minutes or until rice is tender, then stir through sugar and butter. Stir through egg yolks and cook over low heat for 5-10 minutes or until mixture has thickened. Divide among warmed serving dishes, scatter with cinnamon and serve immediately.
  • Author: Rodney Dunn