I was never a fan of rice pudding as a kid, with that burnt skin hiding stodgy rice underneath, but this is a much lighter, smoother version. Fresh vanilla, rather than extract, gives it great flavour whilst the whipped cream lightens up the starchy rice. We feature this dish on the menu during the summer months with strawberries and raspberries; and over winter with caramelised bananas and toffee sauce.

So, if you’re not a rice pudding fan, don’t be put off. Give this a try. 

Chilled Vanilla Rice Pudding with Macerated Strawberries 2 copy.jpg

Serves 4

Rice Pudding

110g pudding rice

85g caster sugar

30g butter 

550ml milk

1 vanilla pod, scraped

280ml double cream


Blanch the rice for 2 minutes in boiling water to remove some of the excess starch.

Place the rice into a large saucepan / casserole dish with the milk, vanilla pod, butter and sugar.

Bring to the boil, whisk and place a greaseproof-paper lid on top.

Place in the oven at 200°C for 20 minutes.

Remove and allow to cool. Place in the fridge overnight.

Whip the double cream to soft peaks and fold into the cold rice pudding.


Macerated Strawberries

1 punnets strawberries, washed and hulled

50g icing sugar

1 vanilla pod, scraped


Trim larger strawberries and place onto a tray, dust with icing sugar and add the vanilla pod.

Cover the tray with tin foil and place into the oven for 10 minutes.

Allow to cool and refrigerate.


To Serve

Divide the rice pudding between 4 bowls.

Spoon the macerated strawberries over the rice pudding.

Garnish with some fresh strawberries and mint leaves.