Burnt butterscotch rice pudding

Burnt butterscotch rice pudding

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(8 ratings)

Prep: 10 mins Cook: 1 hr


Serves 6

The crunchy brûlée topping on this rich and creamy rice pudding turns this childhood favourite into a dessert fit for any dinner party


Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal767
  • fat59g
  • saturates37g
  • carbs51g
  • sugars29g
  • fibre1g
  • protein6g
  • salt0.4g
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  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g short-grain pudding rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 140g light muscovado sugar
  • 500ml double cream
  • 1 tsp vanilla extract
  • 600ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Heat the butter in a wide, shallow saucepan until starting to sizzle, then add the rice. Toast the rice gently for about 4 mins in the butter until just starting to turn light brown, then scatter over 100g of the sugar and cook for a few mins more until the sugar is starting to dissolve.

  2. Pour in the cream, stir and boil until all the sugar has dissolved into a thick butterscotch sauce, then gradually stir in 500ml of the milk and the vanilla extract. Simmer everything gently for about 45 mins, stirring often. If towards the end of the cooking time the liquid is too thick and the rice isn’t cooked yet, add another 100ml milk and carry on cooking. The finished consistency should be like a really creamy risotto.

  3. When the pudding is cooked, tip it into a shallow, heatproof serving dish. Scatter the rest of the sugar over the top, and grill or blowtorch until sizzling and just starting to burn. Leave the sugar to form a crisp layer and serve hot or cold straight from the dish.

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Comments, questions and tips

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7th Apr, 2020
Best rice pudding recipe
Becky Barnwell's picture
Becky Barnwell
25th Aug, 2019
Made this for my parents and it was such a hit! Beautifully nostalgic and great served with some macerated berries... even if just to make me feel slightly better about the cream and butter. My dad said it took him back to his childhood and reminded him of my late Nanas rice pud, which is high praise indeed!!
KathyMolan's picture
28th May, 2019
Made this with jersey milk instead of cream and still delicious
21st Apr, 2017
Had some double cream to use up so gave this a go. Absolutely gorgeous, but you can feel the calories as you eat it! Just make sure you have 5 other people to eat it or you might end up eating it all yourself. Delilah.
14th Apr, 2016
I hate rice pudding, but this recipe challenged everything I thought I knew about a childhood dessert. Beautifully creamy and rich with a crunchy top and a 100% hit with all the family and frequently requested. You only need a small portion and defiantly best to serve after a lighter main.....a little goes a long way!
16th Feb, 2016
Delicious dessert. It took me longer than the 45 mins to cook and I added quite a bit extra milk - I measured the initial quantities of everything, but then just kept on sploshing in a bit more milk as it thickened.i didn't do the brulee topping as my blowtorch wasn't working - it was fabulous without, but I will definitely try it with once I get my new blowtorch sorted! I's rich, creamy and very filling so definitely to follow a lighter main course. The only thing I didn't like about it was that awful name! Yes, I know brulee means burnt, but there is a good reason we don't call that popular dessert by its English name of 'Burnt Cream!'
31st Jan, 2016
Just made tonight and now feel as sick as a parrot! Didn't need 45 mins to cook and only a small portion needed after a roast beef dinner!!!
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