Although rice pudding was often on school menus, it was never as good as my mother used to make. I would generously pass the bland and gloopy dessert to my friends who were always most delighted. This traditional rice pudding recipe is baked in the oven at a low temperature in order to cook for longer. I love topping it with preserved fruit, even dare I say tinned peaches which are a personal favourite of mine.
Traditional rice pudding with poached peaches
Serves 3
Ingredients:
- 600ml whole milk
- 70g pudding rice
- 30g sugar
- 10g salted cubed butter
- 1 scraped vanilla pod
- The zest of 1 lime
- 2 tbsp whipped cream (optional)
- 1 tin (420g) peaches
Preheat your oven to 140 degrees C
Method:
- Place the milk, sugar, rice and vanilla in a medium sized saucepan.
- Once the whole lot has come up to a boil, pour everything into a deep baking dish. Place the dish in the oven (no cover necessary as the rice needs to colour on top).
- After 45 minutes, give the rice a stir and scatter the butter on top.
- Leave to cook for a further 35 minutes until the rice has lightly browned on top, and there is no liquid left in the dish.
- Best served lukewarm or cold with a sprinkle of lime zest.
- For extra indulgence, fold in a little whipped cream before eating.
- Serve with the tinned peaches
Matching Wines
For a best budget sparkling wine, I suggest the Villion Blanc de Blanc, Méthode Cap Classique, Viljoensdrift from South Africa. This 100% Chardonnay is full of lemony flavours, which is a perfect match for the freshly zested lime sprinkled on top of this homely pudding.
Banyuls is a favourite of mine; a Grenache-based fortified red wine full of black fruit aromas. The Coume del Mas Galateo 2011 from the Languedoc-Roussillon region is rich and full-bodied, yet less sweet and syrupy than a typical dessert wine; rather pairing with peaches try soaked prunes.
Wines to drink with traditional rice pudding by Michel Roux Jr.
Villion Blanc de Blanc, Méthode Cap Classique, Viljoensdrift, South Africa NV – Wonderfully lemony, absolutely full of zest – almost like a refreshing, sparkling lemon curd in a way. It is beautifully sweet, reminiscent of honey suckle. The combination of these flavours is almost comforting which perfectly suits the nostalgic essence of this dessert.
RRP: £13.70 from Tanners Wines
Banyul, Coume del Mas Galateo, 2011 – This deep red dessert wine has gloriously warm and spicy flavours with dark, woody notes on the nose. Paired with the creamy rice pudding, it drinks beautifully with earthy fruits such as soaked prunes or honeyed figs.
RRP: £24.10 from Hedonism Wines
Brioche and butter pudding – recipe by Michel Roux Jr
Canelé – recipe by Michel Roux Jr
Gateau de Savoie, chestnut purée and Chantilly cream – recipe by Michel Roux Jr.
