Jamie Oliver

Icelandic rice pudding

With a gorgeous homemade fruity sauce

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Icelandic rice pudding

Serves 6
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    300
    15%
  • Fat
    17.6g
    25%
  • Saturates
    11.8g
    59%
  • Protein
    6.1g
    14%
  • Carbs
    28.6g
    11%
  • Sugar
    17.6g
    20%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    300
    15%
  • Fat
    17.6g
    25%
  • Saturates
    11.8g
    59%
  • Protein
    6.1g
    14%
  • Carbs
    28.6g
    11%
  • Sugar
    17.6g
    20%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 handfuls dried fruit, such as cranberries, sour cherries and blueberries
  • 3 tablespoons caster sugar , plus extra to taste
  • 120 g pudding rice
  • 750 ml skimmed milk
  • 250 ml single cream
  • 1 stick cinnamon
  • 1 vanilla pod
  • crème fraîche , to serve
  • fresh redcurrants , to serve
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Method

Rice pudding is an old English favourite, but it’s also really big in Iceland. They like to serve it with a sharp sauce made from red fruit, which cuts through the richness of the creamy sticky pudding beautifully – clever and absolutely delicious!

Put the dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough water to cover. Put on the hob and heat gently for 10 minutes, then add 5 tablespoons of cold water and whiz in a blender. Push through a sieve, taste and add a little sugar if necessary. Place the rice, milk, cream, remaining sugar and cinnamon in a deep pot and heat gently. Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot. Stir well and bring gently to the boil.

Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and top with a dollop of crème fraîche. Scatter with fresh redcurrants before serving.

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