Miso White Chocolate Rice Pudding

Need I say more. Honestly, one of the best puddings I’ve ever made. I love the texture and comfort of a rice pudding and my goodness this one delivers.

Serves 2
15g butter
55g pudding rice
35g sugar
225ml whole milk
200ml cream
1 tsp miso
25g white chocolate, chopped
1/2 tsp sesame seeds, toasted

Preheat the oven to 115C.

Melt the butter in a pan over a medium heat.

Add the rice and coat it in butter, similar to a risotto. Remove the pot from the hob and add the sugar and stir through evenly. Pour over the milk and cream and mix together. Pop the pot back on to a medium heat and cook until it’s simmering and you start to see the rice floating to the top, around 10 mins.

Remove from the hob, cover with lid and then put into the oven for 30mins. Take the pot out of the oven, give the rice a stir and the pop it back in for another 30 mins. Stir once again before putting it back in the oven for another 15 mins. Note: oven temperatures vary and your pudding might be ready after an hour or might need a little longer. Just cook it to your desired consistency, stirring regularly.

Once cooked, take it out of the oven and stir in the miso and white chocolate. Pour the pudding into two bowls and sprinkle over a few toasted sesame seeds.