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Creamy Rice Pudding on the Hob (Stovetop)
Creamy Rice Pudding on the Hob is a quick and simple way to make this delicious classic dessert. This recipe is thick, luscious and isn’t at all difficult to make. Ready in under an hour and with no need to turn on the oven, you’ll be making this stovetop rice pudding recipe on repeat.
Equipment
Saucepan - Large with tight fitting lid
Kitchen Paper
Ingredients
- 60 g Salted Butter
- 100 g Pudding Rice - or sushi/sticky rice
- 100 g Sugar
- 400 ml Double Cream (Heavy Cream)
- 800 ml Milk - any
- ½ tsp Sea Salt Flakes
Instructions
- Measure 60g Salted Butter, 100g Pudding Rice and 100g Sugar into a large saucepan.
- Stir the pan over a medium heat until the butter has melted and the sugar has started to dissolve. Go slowly, you don’t want the butter to start to brown. Take the pan off the heat if it looks like that is about to happen.
- Once melted, add 400ml Double Cream and 800ml Milk to the pan along with ½ tsp Sea Salt Flakes.
- Continue to heat the pan over a high heat. You will need to stir the pan often paying particular attention to scraping the bottom of the pan so the rice doesn’t stick.
- Once the milk/cream has started to simmer, move the pan to the lowest heat source available on your hob/stove.
- Quickly place the lid on the pan. Sandwich a sheet (or two) of kitchen paper between the pan and the lid. The lid should fit very snugly. This is essential to ensuring that the milk doesn’t boil over so don’t skip this step.
- Allow to simmer for a total of 30 minutes. At the 10, 20 and 25 minute marks remove the lid and paper and give it a good stir. Replace the lid and paper each time. If the kitchen paper is sodden, replace it with a fresh piece.
- After the 30 minutes is up, remove the lid and allow to gently simmer for a further 5 minutes. Stir regularly although this doesn’t need to be continuous. You will see the pudding start to thicken.
- Take the pan off the heat, add the lid (you don’t need any kitchen paper this time) and allow to sit for 10 more minutes.
- Once you remove the lid, the rice will have absorbed even more liquid and the remainder will have thickened slightly more.
- If at this point you aren’t happy with the texture of the pudding, you can either simmer further to reduce the liquid more and make it thicker, or add a little more cream and/or milk if you prefer it to be thinner.
- Serve hot or cold as desired.
Nutrition (Approx)
Calories: 709kcal | Carbohydrates: 58g | Protein: 12g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 501mg | Potassium: 465mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2276IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 1mg