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Royal champagne hotel   spa   rice pudding

Rice pudding

A comforting classic - with added caramel sauce



  • 125g pudding rice
  • 750ml milk of your choice
  • 125g sugar
  • 100g single cream
  • Zest of 1 mandarin
  • Zest of 1 lemon
  • 1 vanilla pod
  • ½ tonka bean
  • 1 cinnamon stick

For the caramel sauce

  • 500g sugar
  • 150g glucose syrup (or honey)
  • 650ml water


  1. Rinse the rice with boiling water to remove excess starch.
  2. Combine the milk, rinsed rice, sugar, zest of mandarin and lemon and all spices and bring to the boil.
  3. Once boiled, lower heat to a simmer until the rice has softened.
  4. Allow to cool and add the desired amount of single cream to taste.
  5. For the caramel sauce, boil the sugar and glucose syrup (or honey) with 150ml water over a high heat.
  6. Let it boil until the caramel begins to brown in colour and add in the final 500ml of water.
  7. Put in the fridge to cool and serve with rice pudding for a deliciously sweet dessert.

Recipe from  the Royal Champagne Hotel & Spa  pastry chef, Cédric Servela