Creamy Gordon Ramsay Pudding

Warm, creamy, and straight up cozy, this old-school treat is pure nostalgia in a bowl. You only need a few basic ingredients and some low-and-slow stirring. Before you know it, you’ll be tucking into soft, sweet rice soaked in vanilla custard. We make this one anytime we want something easy and comforting, whether it’s a late-night snack or a lazy Sunday dessert.

The first time I cooked this for my bunch, people argued over the last scoop in the pan. Now it’s requested for chill family dinners and birthday treats without fail.

Dreamy Ingredients

• Vanilla extract: pure vanilla ramps up the aroma and warmth skip the imitation for something truly fantastic
• Butter: fold this in at the finish for silkiness and a super glossy texture use the tastiest you can find
• Golden raisins: pop them in for chewy bites of sweetness, and toasting really brings out their flavor
• Large egg: beat it before adding for a thick, silky pudding fresh eggs are always best
• Salt: just a small sprinkle wakes up the whole dessert so it doesn’t turn out bland
• White sugar: gives a touch of sweetness without overpowering try using cane sugar if you like a natural taste
• Milk: the base that makes it extra creamy whole milk is the way to go for max richness
• Cold water: kickstarts the rice cooking for soft, perfect grains
• Uncooked white rice: choose a medium-grain type for the best creamy-but-still-textured pudding hunt for those even, pearly grains

Simple Step-by-Step Directions

Serve:

Dole into your favorite bowls and eat it warm for full-on comfort. Dust with cinnamon if that’s your vibe, or just spoon it up plain.

Finish with Butter and Vanilla:

Take the pan off the heat and add vanilla and butter. Stir gently until everything melts together and the shine is irresistible. Your kitchen will smell amazing.

Add Egg Raisins and Extra Milk:

Whisk that egg with the bit of milk you held back. Pour slowly into the pan and stir while you toss in the raisins. Keep the burner nice and low and keep things moving for about two minutes—no boiling, or the egg will go lumpy. The pudding should get thicker and glossy.

Build the Custard Base:

Scoop the cooked rice into a clean pot. Pour in most of your milk, saving a splash for later. Add sugar and a pinch of salt. Let it bubble gently over medium-low for around fifteen minutes, giving it a stir now and then. It should thicken up and turn creamy, with super soft grains.

Boil the Rice:

Add the rice to your saucepan, cover with cold water, and give it a swirl to rinse. Cover and simmer extra low for about twenty minutes, until the grains are tender, sticky, and all the water’s been soaked up.

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Good Stuff to Know

• This is awesome as a make-ahead dessert—just warm up leftovers gently with a splash of milk
• Delicious both cold and fresh-off-the-stove
• Packed with milk and eggs, so it’s got plenty of protein and calcium

I’m all about those golden raisins—just lightly toasted, they get super soft and jammy. Every bite pops with sweet little bursts. Making this with my grandma on slow weekends is one of my best memories, and we always threw in extra raisins for good luck.

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Storing Leftovers

Pop extra pudding into a lidded container in the fridge and it’ll stay good for three days. To reheat, add a little milk and stir gently to get that creamy texture right back. Or just eat it cold from the fridge—it’s super refreshing in hot weather.

Easy Swaps

No golden raisins? Regular raisins or bits of dried apricots totally work. Switch out white sugar for light brown for a hit of caramel flavor. Almond or oat milk works for dairy-free, though it won’t turn out quite as creamy.

Tasty Ways to Serve

Enjoy this pudding warm and simple, or sprinkle cinnamon, chocolate shavings, or nutmeg on top. A dollop of stewed fruit or berry jam is awesome too. Want crunch? Add toasted nuts for something extra.

How People Everywhere Enjoy It

This bowl takes cues from a British classic, but you’ll find sweet, creamy rice puddings everywhere. India’s version is called kheera, loaded with spices like cardamom and saffron. In Scandinavian countries, it’s a Christmas treat loaded with almonds and cherries. You can play with flavors and make it your own any day.

Frequently Asked Questions

→ What kind of rice should I use?

Best to go with short or medium grain white rice. It gets really soft and creamy as it cooks gently in milk.

→ Can I put in different dried fruit?

Sure, swap golden raisins for sultanas or currants if you like. Golden raisins just look and taste sweet and mild.

→ Why do I have to put the egg in slowly over low heat?

When you add the beaten egg slowly over gentle heat, you won't end up with scrambled bits. Instead, the pudding stays smooth and rich.

→ How do I keep it from sticking as it cooks?

Just stir it often using a wooden spoon or a flexible spatula. That way, the rice doesn't get stuck and the texture stays nice.

→ Is it tastier hot or cold?

Honestly, both are awesome—straight from the pot it's warm and cozy, or you can chill it for a firmer, creamier bite.

→ Can I warm up leftovers and keep it creamy?

Absolutely! Just pour a little milk in and heat slowly, giving it a stir. It'll get creamy again in no time.