• 500 ml cream
  • 500 ml milk
  • 1 vanilla pod
  • 180 g pearl rice
  • 80 g caster sugar
  • 270 g egg yolk


  • Firstly cover the rice in cold water and leave for 5 mins to remove any excess starch off the outside of the grains.
  • Strain, rinse and strain again.
  • Put the cream, milk & the scrapped vanilla pod into a pot.
  • Add the rice and bring to the boil then simmer until half cooked. Whisk the egg yolk & sugar together in a separate bowl and pour over the cream mixture.
  • Return everything back into the pot & continue to cook over a low heat, continuously moving until it thickens and the rice is finally cooked.
  • Serve with diced seasonal fruit.