Simon Hopkinson’s Traditional Rice Pudding

Kieran loves a bit of rice pudding so thought I’d make some so we could have a big bowl while watching a film. I was looking for a traditional and low maintenance recipe and came across this one from Simon Hopkinson. I’d seen him make it on his cooking show and it looked pretty easy – and it turned out really well.

Creamy, smooth, rich and exactly what I was looking for. Make sure you dredge with plenty of grated nutmeg!

Recipe from Simon Hopkinson on BBC Food Website


  • 40g/1½oz butter
  • 100g/3½fl oz pudding rice (or Spanish paella rice)
  • 75g/2½oz caster sugar
  • 1 litre/1¾pints full-fat milk
  • 150ml/5fl oz double cream
  • 1 tsp vanilla extract or ½ vanilla pod, split lengthways
  • pinch salt
  • plenty freshly grated nutmeg

Preparation method

  1. Preheat the oven to 140C/285F/Gas 1.
  2. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
  3. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
  4. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.
  5. Serve at room temperature.

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