MPL Creamy Rice Pudding

MPL Creamy Rice Pudding

Old-school comfort food. No nonsense. Proper spoon-standing rice pudding with a chef’s finish.

Ingredients

• 100g pudding rice
• 850ml full-fat milk
• 1 full tub double cream (300ml approx)
• 50–70g sugar
• 1 tsp vanilla extract
• Small pinch of salt
• Strawberries, sliced
• Peach slices (like your photo)

Method

1. Start the base

Rinse the rice lightly under cold water.
Into a heavy saucepan add:

• rice
• milk
• pinch of salt

Bring gently to a simmer.

2. Low and slow

Turn heat right down.
Cook for around 35–45 minutes, stirring regularly.

Not occasionally. Regularly.
Rice pudding waits for nobody — it catches faster than gossip in a small village.

3. The MPL finish

Once the rice is soft and thick:

• stir in sugar
• add vanilla
• fold through the entire tub of cream

This is where it changes from “canteen pudding” to “funeral-tea royalty.”

Cook another 5 minutes gently until silky and rich.

4. Plate properly

Spoon into warm bowls.
Finish with:

• fresh strawberries
• peach slices

Optional:

• little dusting of cinnamon
• grated nutmeg
• drizzle of honey

Chef’s Notes

• If it thickens too much, loosen with warm milk.
• Best texture comes from patience, not high heat.
• Day two out of the fridge is dangerously good.

The Clear Takeaway

Simple food done properly still beats half the over-engineered desserts on Instagram.
Milk. Rice. Time. Cream. Control point management, chef style.