Buttermilk burnt rice pudding recipe
This is a mash-up of two classic Brit desserts; rice pudding and burnt Cambridge cream. You don’t have to caramelise the top but it adds a lovely crunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Kitchen torch
- Saucepan
- Colander
- Chef's knife
- Spoon
- Serving bowl
- Refrigerator
- Stove
- Grill
- Measuring cup
- Kitchen scale
Ingredients
- 150g pudding rice
- 1 or vanilla bean paste 1 tsp vanilla pod
- 500ml whole milk
- 75g golden caster sugar plus extra to finish
- 200ml double cream
- 200ml buttermilk
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