Chilled Grape Rice Pudding

A staple of British comfort cooking, rice pudding is simmered slowly until the grains turn lush and creamy. Served chilled, this version folds in honey-kissed grapes and toasted pistachios for a cool, bright finish.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 298 cal
• 7g protein
• 46g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1/2 cup short-grain white rice
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla bean or extract
• 1/8 tsp pinch of salt
• 1 1/2 cups seedless red grapes
• 2 tbsp honey
• 1 tsp fresh lemon juice
• 2 tbsp chopped toasted pistachios
• 1 tbsp leaves fresh basil or mint

Instructions

1. 1Rinse the rice under cold water until the water runs clearer, then drain well.
2. 2In a medium saucepan combine the rice, milk, cream, sugar, vanilla, and salt.
3. 3Bring the mixture to a gentle simmer over medium heat, stirring often so nothing sticks.
4. 4Reduce heat to low and cook uncovered 25 to 30 minutes, stirring frequently, until the rice is tender and the pudding is thick and creamy.
5. 5Remove from heat and let cool 10 minutes, then transfer to a bowl, cover the surface with plastic wrap, and chill at least 2 hours or overnight.
6. 6Meanwhile halve the grapes and toss them with honey and lemon juice; let them macerate 15 minutes so they release a light syrup.
7. 7When ready to serve, give the chilled pudding a quick stir to loosen; if it is too stiff, fold in a splash of cold milk.
8. 8Spoon the pudding into four glasses or bowls.
9. 9Top each portion with a generous spoonful of the honeyed grapes and their juices.
10. 10Finish with a sprinkle of toasted pistachios and torn herb leaves for brightness.
11. 11Serve immediately while the contrast of cold creamy rice and juicy grapes is sharp.
12. 12Store any leftover pudding covered in the fridge up to two days; add fresh grapes just before eating.