top of page
  • Writer's pictureJimmy Wong

Rice pudding

Updated: Sep 21, 2021

With only a few ingredients, you can please the masses with this fluffy and delicious rice pudding.

Rice pudding
A spoonful of rice pudding


1 cup medium grain rice

1 cup whole milk

3/4 cup cream

1 tsp vanilla bean paste

2 large egg yolks

3 tbsp castor sugar

1 tbsp cornflour


To cook the rice, place the rice in a small pot with a lid and rinse 3 times under cold water. Fill pot with 1 1/2 cup of water and onto low flames and cook until water evaporates leaving fluffy rice. Set aside to cool.

In a medium sized pot over low flames, place cream, milk and vanilla bean paste and heat until just starting to bubble. In a separate bowl, whip the egg yolks and sugar until light and fluffy with a whisk, finish by whisking in the cornflour. Pour warm liquid into bowl, mix and return back to the pot to heat until creamy. Make sure to continuously stir with a silicon spatula to ensure the custard does not clump. Cool the custard completely and add the rice whilst stirring. Eat on its own or add your favourite berries, raisins or sliced fruits.

Creamy rice pudding


Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats

50 views0 comments

Recent Posts

See All


bottom of page