Gordon Ramsay’s Rice Pudding Was My Slow, Warm Reset

I didn’t grow up with rice pudding. It wasn’t part of my childhood, or any tradition, really. But somehow—this pot of creamy, cinnamon-speckled comfort hit me like a memory I didn’t know I was missing.

I made Gordon Ramsay’s rice pudding recipe on a gray, quiet evening. My head was full. Too full. I wasn’t in the mood to experiment, or clean up anything fussy. I just needed something that felt like being taken care of.

What I Think Gordon Ramsay Would Do

You know how Gordon always leans hard into technique with heart? That’s exactly what this dish is. He doesn’t overcomplicate it—he just lets the basics shine. Cook the rice till tender, simmer it gently with milk and sugar, then finish with egg, raisins, and a whisper of vanilla. He might torch the top or drizzle with some fancy caramel on TV—but this version? It’s what he’d actually make when the cameras are off and he’s feeding his family.

What I Changed (And Why)

• I swapped whole milk for oat milk because it’s what I had—and it actually worked great.
• I toasted the raisins in a dry pan first. Weird? Maybe. But it made them jammy and rich and I stand by it.
• I used a little cardamom because I was in my feelings and wanted cozy with a capital C.

Also—I didn’t measure the vanilla. I just poured straight from the bottle and hoped for the best. (It worked.)

How It Turned Out

Creamy. Soft. Sweet but not cloying. The kind of dessert you eat slowly from a warm bowl while wearing fuzzy socks and ignoring your phone. The rice stayed tender with just the right bite, and the raisins bloomed into these soft, caramel-like bites that caught me off guard—in the best way.

It wasn’t flashy. It wasn’t for anyone but me. But it hit home.

So, Was It Worth It?

More than I expected. It didn’t just feed me—it softened the edges of my day. If you’re feeling overwhelmed, or weirdly tender, or like the world’s been too loud lately… make this. Stir it slowly. Sit down. Let it hold you for a minute.

How to Make Gordon Ramsay’s Rice Pudding

Creamy, cozy, nostalgic—this pudding isn’t just dessert, it’s a warm hug in a bowl.

Smart Tips

• Don’t rush the rice – Let it simmer until tender before you add the milk.
• Stir with love – It thickens slowly, so be patient and keep it moving.
• Use what you’ve got – No raisins? Try chopped dates or dried cherries.
• Extra creamy? Add a splash of cream or butter at the end.
• Toast your spices – A quick pan-toast of cinnamon or cardamom wakes everything up.

FAQs

Can I make it ahead of time?
Totally, just add a splash of milk when reheating so it stays creamy.

No raisins, can I skip them?
Yes! Or sub dried figs, cranberries, or nothing at all.

Can I use brown rice?
Sure—but it’ll take longer to cook and be chewier. Still good though!