Chilled Rice Pudding Recipe - Great British Chefs

Dessert
medium
8
2 hours, plus setting time

PT2H

From strawberry jelly to lightly spiced sourdough crisps, this chilled rice pudding recipe from Luke Holder produces a dessert full of intrigue. If you can, try and get hold of spearmint, peppermint and chocolate mint to garnish the dish for an added element of flavour.

Discover more:

Share recipe

Related recipes

Rice pudding with ginger snap dunkers

Josh Eggleton

Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuille

Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuile

Laurie Gear

Vegan spiced rice pudding

Jacqueline Meldrum

Indian-spiced coconut rice pudding with aromatic poached pears

Deena Kakaya

Dairy-free tropical rice pudding

Helen Jessup

Ingredients

print recipe

shopping List

Metric

Imperial

Rice pudding base

200g of pudding rice
400g of cream
70g of milk
100g of sugar
2 vanilla pods, seeds scraped and reserved

Pâte à bombe

6 egg yolks
125g of sugar

Chantilly cream

40g of cream
icing sugar

Jelly

1000g of strawberries, frozen
2 vanilla pods
2 cloves
1 star anise
4 gelatine leaves

Spiced crisps

sourdough bread, frozen
200ml of stock syrup
2 star anise
1 tsp mixed spice

Garnish

strawberries
fennel fronds
basil
mint, three different varieties
lemon balm cress

print recipe

shopping List

Sugar thermometer
Food processor with a whisk attachment
Pastry brush
Dessert glasses
Meat slicer

In a heavy-based saucepan, combine the rice with 300g of cream, the milk, sugar and vanilla seeds and pods. Place over a medium heat and stir continuously until the liquid has been absorbed and the rice is soft

200g of pudding rice
300g of cream
70g of milk
100g of sugar
2 vanilla pods, seeds scraped and reserved

Once ready, remove from the heat, add the remaining cream and stir through until smooth. Place a cartouche in direct contact with the rice pudding to stop a skin forming and set aside

100g of cream

Make a pâte à bombe by placing the egg yolks in a food mixer with a whisk attachment. Place the sugar in a small saucepan with a splash of water. Allow to dissolve and boil until it reaches 118°C (soft ball)

6 egg yolks
125g of sugar

While the sugar is coming up to temperature, turn the mixer to 3/4 speed. Slowly pour in the hot sugar in a steady stream, then increase the speed to the highest setting. Continue to whisk until the yolks cool and appear light and fluffy

For the jelly, add all of the ingredients (except the gelatine) to a large metal bowl and cover tightly with cling film. Place over a pan of simmering water for 1 1/2 hours. Strain the contents of the bowl through a fine strainer lined with muslin into a measuring jug to extract the clear juice

1000g of Sweet Eve strawberries, frozen
2 vanilla pods
2 cloves
1 star anise

Measure out 500ml of the warm, clear liquid and soak the gelatine sheets in cold water until soft. Add the gelatine to the liquid, whisk to dissolve and strain for a second time into a jug. Allow to cool at room temperature, then place in the fridge but do not allow to set completely - remove from the fridge if it begins to do so

4 gelatine leaves

Preheat the oven to 160°C/gas mark 2

For the sourdough crisps, add the star anise and mixed spice to the stock syrup, bring to the boil then allow to cool. Slice the sourdough on a meat slicer on the thinnest possible setting and lay out flat on a lined baking tray

sourdough bread, frozen
2 star anise
1 tsp mixed spice
200ml of stock syrup

Using a pastry brush, evenly coat both sides of each slice and place into the oven for 12 minutes until crispy. If still a little soft, place back into the oven for 2 minutes at a time until crisp. Remove and allow to cool

Before assembling, make the Chantilly cream. Whisk the cream to medium peaks, adding a dusting of icing sugar during the process to give it a light sweetness. Place in the fridge until required

40g of cream
icing sugar

To assemble the dish, divide the rice pudding between 8 bowls or dessert glasses, followed by a layer of cream and then the pâte à bombe. Tap each bowl gently on the bench to even out the top layer, and slowly pour a 1/2cm layer of the jelly on top. Place in the fridge and allow to set for 2-3 hours, ideally overnight

Just before serving, pick and wash the herbs and hull and slice the fresh strawberries into quarters. Remove the puddings from the fridge and arrange the herbs and strawberries on top. Finish with bread crisps and serve

Discover more:

Share recipe

Luke Holder

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.