Recipe Created By:

Paul Gayler



ready in

40 minutes



What you will need

  • 100g Riso Gallo Arborio rice
  • 600ml Milk
  • 300ml double cream
  • 25g caster sugar
  • Sultanas
  • Limoncello
  • 1 unwaxed lemon
  • Fresh mint

How to prepare:

Soak the sultanas in some Limoncello.

Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.

Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins.

Before serving, add Limoncello ¬†soaked sultanas and grated lemon zest. Garnish with candied lemon zest and fresh mint…. and a drizzle of Limoncello.

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