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Rice Pudding

by Nathan Green
Rex Bar & Grill, Hong Kong

Rice is an ingredient which provokes a sense of adventure, it makes me think of travel and different cultures and the origins of their cuisines.

Rice Pudding

    4 PERS.
  • timing
    2 HR 15 MIN
  • preparation time
    15 MIN
  • Cooking time
    2 HR


50g Butter
90g Risotto Rice
60g Sugar
500ml Full Fat Milk
75ml Whipping Cream
1/2 Vanilla Pod


In a cast iron baking dish melt your butter, add the rice and sweat for 2 minutes on a gentle heat, add the vanilla and sugar and sweat till the sugar starts to dissolve

Add the milk and cream and bring to the boil

Move the dish to an oven preheated to 130c and place it on a rack, using a folk gently move the rice around to get and even layer, shut the door of the oven and cook for 1 1/2 hours.

Check the rice pudding by giving it a gentle wobble so not to disturb the skin

Once cooked remove from the oven and allow to rest for 30 minutes before serving

Pairs with Krug Grande Cuvée 170ème Édition

A light golden colour and fine, vivacious bubbles, holding a promise of pleasure. Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread. Flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.

Krug Grande Cuvée
Krug Grande Cuvée
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