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

I wasn’t craving sugar—I was craving slowness. Something to stir. Something to smell. Something warm I could eat with a spoon while the world kept spinning. That’s when I remembered Gordon Ramsay’s rice pudding.

I didn’t grow up with this. But the moment I tasted it—sweet, soft, creamy—I felt like I had. It’s the kind of dessert that doesn’t show off, it shows up. You don’t make it for guests. You make it for yourself, when you need to be held from the inside.

Why This Works (And Where Most Go Wrong)

The Secret Behind This Technique

Most people mess up rice pudding by:

• Using too much heat – the milk scorches or splits
• Skipping the egg – and losing that creamy, custardy finish
• Not cooking the rice long enough – so it stays chalky
• Forgetting seasoning – and ending up with bland sludge

Ramsay’s method fixes all of that:

• He cooks the rice first, separately, so it’s tender and fluffy
• He finishes with egg, which gives it body and silk
• He balances the sweetness – just enough sugar, never cloying
• He layers in vanilla and butter last, when the pot’s still warm

It’s a dessert that respects your time, your feelings, and your craving for calm.

Ingredients That Actually Matter

• 355ml water – For boiling the rice
• 140g white rice (short or medium grain) – Absorbs liquid and gets creamy
• 480ml milk, divided – Whole milk is classic, oat milk works too
• 67g sugar – Just sweet enough to comfort, not overwhelm
• 1g salt – Rounds out the flavor. Don’t skip.
• 1 large egg, beaten – Turns it into pudding, not just sweet rice
• 100g golden raisins – Sweet pops of texture (optional, but excellent)
• 14g butter – Rich, finishing touch
• 2.5ml vanilla extract – A drop of memory in every bite

How To Make Gordon Ramsay’s Rice Pudding

Step 1: Cook the rice.
Bring water to a boil. Stir in rice. Reduce to low, cover, and simmer 20 minutes until fluffy and tender. Don’t rush this. It’s the base.

Step 2: Make it creamy.
In a clean saucepan, combine cooked rice, 360ml milk, sugar, and salt. Simmer over medium heat, stirring often, for 15 minutes. The mixture will thicken gradually.

Step 3: Thicken and enrich.
Lower the heat. Add remaining 120ml milk, beaten egg, and raisins. Stir constantly for 2 minutes. The egg cooks gently into the pudding—don’t let it scramble.

Step 4: Finish with love.
Take off the heat. Stir in butter and vanilla. Taste. Close your eyes. Breathe. Adjust salt or sweetness if needed.

Step 5: Serve warm.
Spoon into bowls. Top with cinnamon, nutmeg, or just nothing at all. Eat slowly, while the warmth still lingers.

What Gordon Ramsay Might Say

“The egg transforms it—it’s not just creamy, it’s luxurious.”
And he’s right. That final richness doesn’t come from more cream. It comes from technique.

“Simple food doesn’t mean lazy food.”
Even this humble dish needs attention. A good stir. A little patience.

“It’s the little touches—vanilla, butter, seasoning—that make it special.”
You will taste the difference.

What I Got Wrong (And How I Fixed It)

• Used high heat – The milk split. Now I simmer low and stir often.
• Skipped the egg once – It was fine, but more like sweet rice soup. Never again.
• Didn’t salt it – Tasted flat. Salt is your balance.
• Added raisins too early – They bloated and fell apart. Toasting them first? Game-changer.

Variations That Actually Hold Up

Can You Tweak It?

• No raisins? Try chopped dates, dried cherries, or skip entirely
• Spice it up: Add cinnamon, cardamom, or a bit of orange zest
• Dairy-free? Oat milk works. Almond milk is okay, but thinner.
• Want more richness? Add a splash of cream or a second egg yolk

🚫 Don’t add raw eggs straight into a hot pot without stirring constantly. Scrambled pudding is not the vibe.

Pro Tips That Change the Game

• Toast the raisins first – It deepens their flavor and softens the chew
• Add egg at low heat only – Otherwise it’ll curdle
• Use a wooden spoon or silicone spatula – To gently stir without breaking rice grains
• Make it ahead – It thickens beautifully in the fridge, just reheat with a splash of milk

Storage + Leftover Moves

• Fridge: Keep in an airtight container for up to 3 days
• Reheat: In a saucepan with a splash of milk, stir gently over low heat
• Serve chilled: It sets like custard—amazing with fruit compote on top
• Leftover hack: Roll into balls, coat with cinnamon sugar, and sear for crispy rice pudding bites

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead of time?
Yes. Just add a bit of milk when reheating to keep it creamy.

Q: Can I use brown rice?
Sure—it’s chewier and takes longer to cook, but it works. More rustic, less velvety.

Q: Can I skip the egg?
You can, but it won’t be as rich. For vegan swaps, try a tablespoon of cornstarch mixed into the milk.

Q: What’s the best milk to use?
Whole milk is classic. Oat milk is creamy and works well too. Avoid super-thin plant milks unless you boost with butter or cream.

Try More Recipes:

• Gordon Ramsay Bread Pudding Recipe
• Gordon Ramsay’s Yorkshire Puddings Were My Slow Sunday Ritual
• Gordon Ramsay Sticky Toffee Pudding Recipe