“My mum wasn’t much of a baker, but if she was going to make a dessert, it would likely be a rice pudding,” says food writer Benjamina Ebuehi. “She’d bake it in the oven with lots of nutmeg and spices, and my favourite bit would be the skin on top. These days, I quite like the creaminess you get when it’s made on the stove; it’s also much quicker. I amp up the richness by stirring in an egg yolk at the end for something a little more custardy, but this is completely optional.” Try Benjamina’s spiced rice pudding recipe for yourself at home.
Benjamina Ebuehi
Benjamina is a recipe writer, food stylist & cookbook author. Born and raised in South London, Benjamina has always had a sweet tooth and a fascination for all things baking related.
2HR
Total time
Ingredients
Servings
6
100 g
pudding rice
20 g
M&S Remarksable Value unsalted British butter
50 g
caster sugar
750 ml
M&S Remarksable Value whole milk
250 ml
double cream
1
cinnamon stick
1/2 tsp
mixed spice
1
vanilla pod
1
M&S Collection free-range golden yolk egg, yolk only
(save the whites for another recipe)
1
nutmeg, finely grated
