Rice Pudding

Here is our favourite rice pudding recipe made with fresh cows’ milk from the Tytherington Milk Station, Somerset.  Deliciously creamy, this is the ultimate comfort food pudding.
We love it with stewed apples from the garden cooked with a little sugar and cloves.
Today, for a garnish we made some apple and cinnamon slices. Apples were from the market stall in Kingsmead Square, Bath.
  • 200g pudding rice
  • 3 small tablespoons sugar
  • 1 litre of fresh milk
  • Put the rice, sugar and half the milk in a saucepan.
  • Bring to the boil and simmer.
  • Stir ALL the time.
  • When the rice has started to cook and the milk is looking creamy, add the rest of the milk.
  • Bring back to the boil and continue to cook until thick and cream.
  • Keep stirring throughout the cooking period.
  • Serve with stewed fruit, or jam or eat just as it is!

Tip:  Stir throughout the cooking as it will stop your pudding sticking to the bottom of the pan and also ensures that your pudding turns out really cream.

Try also with goats milk – it’s delicious. Or alternatively, add some cardamom for a slightly more ‘eastern’ flavour.