Creamy Gordon Ramsay Pudding (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2.5 ml vanilla extract
02 -
14 g butter
03 -
100 g golden raisins
04 -
1 large egg, beaten
05 -
1 g salt
06 -
67 g white sugar
07 -
480 ml milk, divided
08 -
140 g uncooked white rice
09 -
355 ml cold water
# Instructions:
01 -
Once off the heat, toss in the butter and vanilla. Stir everything well so it's all mixed up. You can eat it just like this or throw some ground cinnamon on top if you'd like.
02 -
Next, tip in the rest of the milk along with the egg (already beaten!) and the golden raisins. Let it hang out over low heat and keep stirring for about 2 minutes. It'll thicken up nicely.
03 -
Now, move the cooked rice to a new pan. Pour in 360 ml milk, then add sugar and salt. Let this cook on medium-low. Give it a stir every so often so it doesn't stick—keep that going for 15 minutes.
04 -
First step, boil your water. Once it's bubbling, toss in the rice, put a lid on, and let it simmer on low for about 20 minutes. Don't stop until the rice is soft and all the water's gone.
# Notes:
01 -
To bump up the flavor and make raisins softer, you can quickly toast them in a dry skillet first.
02 -
Add your beaten egg with the heat down low so you don't end up with scrambled eggs.
03 -
A silicone spatula or a wooden spoon works well since it won't mash up the rice while you stir.
04 -
If you want it really thick, leave it in the fridge overnight. Warm it up later with a splash of milk to loosen it.