Hi - new video today is a perfect winter dish - warm and creamy with an extra heat and fragrance from the spices. I couldn't think of anything better. Let us know what you think.
I am laughing my ass off to all the people who think this is the actual Gordon Ramsay, all this guy has done, has stolen clips from Gordons cookery course and monetized them on youtube, making money off you guys from stolen videos and dumb people who address you as though you are Gordon, lololololol
Just cooked this after finding the actual recipe on Reddit: incredible! Recipe from Reddit copied below: fragrant spiced rice pudding A combination of aromas from cinnamon, cardamom, vanilla, and cloves. Recipe taken from Chef Gordon Ramsay Ultimate Cookery Course: 1 vanilla bean pod 3 cloves 3 cardamom pods (cracked) 1 cinnamon stick 2 cups coconut milk 2 tablespoons sugar 1 cup whole milk 2 tablespoons heavy cream 2 limes 1 cup arborio rice (or any short grain rice) 2 tablespoons mascarpone cheese 2 egg yolks Preheat oven to 350 degrees Fahrenheit or 250 C. Place a heavy-bottom saucepan over medium heat. Lightly toast vanilla pod, cloves, cracked cardamom pods, and cinnamon stick (broken in half) in the saucepan for one minute. Add in coconut milk, sugar, milk and cream. Bring mixture to a boil. Zest in one lime and add rice. Bring everything to a gentle simmer for five minutes. While you're waiting, whisk two egg yolks in a separate bowl. Add in mascarpone cheese and whisk until smooth. Turn the stove off. Add yolks and mascarpone cheese into the saucepan and stir until thickened. Remove pods and cloves and cinnamon sticks. Zest in the second lime on top of the rice pudding, but do not stir. Place saucepan into the preheated oven for 10-15 minutes or until rice has finished cooking.
Jasmine rice works really well -- i found that out by accident. Cooked it for too long and didn't wash out any of the starch, it was very creamy and i decided to add some milk and sugar to it and it was delish, and the salt that i added at the start really made a difference.
I don't usually wash the starch off my jasmine rice. I thought its pretty normal to not rinse jasmine rice, usually the package says you don't need to also. Am I wrong? Maybe it's because of the rice we get stateside?
@@WelfareChrist There’s nothing wrong with it, it’s just that washing it makes it less sticky / gelatinous and u get to feel the individual grains which some people tend to prefer
I'm American...I always find the practice of washing rice odd. I have never done it nor do I know anyone that does. After a lengthy conversation at work getting multiple opinions on the subject I've come to the conclusion that it's Taboo. For whatever reason, ya don't wash rice. I know the benefits of doing it..we just think it's odd. I wonder is this an American thing, a southeast ( I'm in Tennessee), or just a regional thing but it appears people in my area including me don't wash rice and think the practice is awkward/ taboo. The term we reached was...you don't do it because you just don't do it. I don't think there's a reason for it.
It's so funny watching him interact with children. He's so gentle and kind. A really good teacher. When he's on a show with adults he just screams at them 😂
I made this pudding and here's my experience: - don't bother with the lime shavings - he might have had a sour lime, but mine made it really bitter - I put into the oven for 15 minutes in 200C, but it came out as a dry pie, not a pudding, so maybe keep it for 10 minutes? I don't know - it tasted really good before i put it into the oven, but it became bitter when i took it out
I guess since there are different sources of heat in the oven, the closer your dish is to one of them, the more heat this part of the dish will receive.
The reason it came out dry is because it doesn't have enough liquid. Pudding rice absorbs a huge amount of liquid. Raymond Blancs rice pudding has maybe up to 3 times the milk that Ramsey uses.
+Rafael Artiga Brits have a tendency to randomly drop letters from words when speaking, especially r's. In this case it's them being non-rhotic, so they pretty much never pronounce r's in words when they come before a consonant, or when they come at the end of a word.
I made today, the flavour, the smell, the creaminess, the recipe is unbelievable....but if you leave it after two hours in the fridge, the dessert is much better
Hello, Chef Gordon! This looks like an amazing recipe, and I will definitely be making this for Christmas dinner. I just finished making a delicious cranberry-orange compote for Thanksgiving dinner tomorrow night. You are a true inspiration to me, which is one of the reasons I went to culinary school. Thanks for the recipe!
I sorta wrote down some of the measurements, here's what i got: 1 vanilla pod (seeds and pod) 2 Cardamon pods(crushed) 3 cloves 1 cinnamon stick(broken to release flavors) Turn on pan and toast them Coconut milk(i'm guessing he eyeballs it) 2 tablespoons sugar Milk(he eyeballs it again) A couple of tablespoons of cream(as you see fit) Lime zest Let it boil 200 grams of pudding rice(don't wash) Turn it down to a light simmer Let it boil and cook it out for 3-5 minutes 2 egg yolks(whisked) + 2 tablespoons of mascarpone cheese Turn the stove off and add the egg mixture to the pudding Lime zest on top Put in oven for 15 minutes at 200 degrees celsius
Although measurements may help you, I believe that Gordon purposefully does not give the exact measurements so that we can fix ourselves based on trial and error and become better chefs in the long run.
best rice pudding recipe in the world - indian living in australia with swedish in-laws... so have pretty much made/tried all types of rice pudding.. and this one is fantastic!
My mother is a wonderful cook I remember how delicious her rice pudding was. She hasn't made it in years because I have been trying to go on a diet. What I wouldn't give to get her to make it for me again sometime.
Even pranksters have to cook! I just made this to bring to Thanksgiving Dinner tomorrow. I added a tiny bit of nutmeg and a splash of Elijah Craig 12 year aged Bourbon. It smells and tastes amazing!
Lol I love it! So weird. I went from watching Prank vs Prank in my sub box, to Chef Ramsay, and then clicked on your channel and got back to Prank vs Prank.
At what point should you take the vanilla pods and the cinnamon sticks out? Or does he leave them in there? I can't imagine those would be very pleasant to bite into.
I love rice pudding I used to make it with my mother when we had a lot of milk cuz the milk will not end up being used and just expires if we don't make it haha this gives me some good tips to make it better. Amazing!
I am always on the lookout for new recipes for my type 1 diabetic fiance, Gordon's recipes are among some of the healthiest out there. I wonder what sweet tasting recipes could be safe for him.
I saw them poking out of the pan before it went to the oven, so I'd say no, be careful how you bite into it... I want a cinnamon stick in my gums. Said no one... ever.
Gordon, when you mixed the egg yolk and mascarpone...why did you not tempur? Does the cheese act like a temporary insulator to keep the egg from cooking too fast or how does that process work?
I love Gordon, but people who say "chai tea" irk me. Chai MEANS tea. The tea you're referring to is "chai masala" which means "spiced tea". Chai tea just means "tea tea".
Because the idea is to teach concepts, not give a blueprint of the house. Teaching chefs want you to understand the factors that lead YOU to becoming a chef who tries things and makes your own way. You can read anywhere about the needed ratio of milk to rice, or how many egg yolks it generally will take to thicken your dish, but he wants to leave you the freedom to sweeten the dish to taste, to spice it with your own combination of spices, and to bake it to your own desired dryness or even toasted top. Teach a man to fish . . .
And because learning through a few minor mistakes helps to make you a master in your own right, as you remember what not to do, like overheat your eggs and scramble them.
I didn't have the spices, but... I did have chai teabags, so i infused two with the coconut milk, milk, and cream I had all other ingredients, and the recipe is like no other....except for Gordon's real deal spices one. I will definitely be making this again! Thank you🎉😊
Amazing recepie, Gordon ! I just treated my guests to this delight and they were stunned ! Thank you a million times. Happy New Year from Bulgaria :) P.S. Excuse my nick I was too young when I made it :P
The rice pudding is pretty hot when the eggs go in, plus then it goes for an extra fifteen minutes in the oven. Those eggs are cooked by the time the pudding is ready.
My grandma made this every Sunday, her PARENTS were from India so it was a custom. Today, like right now after 30 years I'm going to try Gordon's version minus the egg yolks. I believe in keeping it in tradition...somewhat..
Nothing beats the Peruvian Rice Pudin, now that's a whole new level, once you try that you would not believe that explosion of flavors were possible, trust me....
Personally I like the traditional recipe best. 1L (4 cups) milk 165g (3/4 cup) medium-grain rice 1/4 teaspoon salt 110g (1/2 cup) caster sugar 1 teaspoon vanilla essence Ground nutmeg, to serve Step 1Place the milk, rice and salt in a large saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender. Step 2 Add the sugar and vanilla. Increase heat to medium-high and bring to the boil. Boil for a further 2 minutes or until the rice is soft and the mixture thickens. Step 3 Spoon the rice evenly among serving bowls. Sprinkle with nutmeg and serve immediately. Bloody TH-cam wont allow structure on its comments it buggers it up so here is the website with this recipe. www.taste.com.au/recipes/13106/rice+pudding
Its been a long time since Ive had any carob products, in this case it was carob chocolate and from my memory it tasted bitter rather than sweet. Im not sure what to use as a sugar alternative as ive not tried sweeteners before and I know some of them are very unhealthy for you. You may be able to add something like fresh blueberries or perhaps some lightly fried banana to your rice instead of the sugar as you will find the natural sugars in the fruit are really quite sweet. I hope that helps a little.
I enjoy watching other people cook and learning recipes and techniques. One of the reasons I've started my own channel...! Food should make everyone Happy...!
Any short grain rice with be good as it can absorb almost three times as much liquid as long grain rice. But arborio is probably the best since it make almost anything you put it in super creamy
Thats a regular in Pakistan. We call it Kheer. All these spices are also used in normal recipe nothing fancy. And trust me even if you dont add egg it does wonders and intead of topping it with lemon zest top it with chopped almonds and pistachios
This looks amazing but, if one is on a limited budget, I still believe that my mother's traditional slow cooked pudding, using just whole milk, sugar and pudding rice flavoured with strips of lemon peel and topped with nutmeg, takes a lot of beating. Just put the ingredients, apart from nutmeg, in a baking dish (oven 140 - 150C) and stir contents. Stir in skin every 20 - 30 mins until the level of creaminess you require is achieved. Grate nutmeg over at the final stir and take out of oven when top is golden. You can put some fruit (sliced apples/plums/apricots, pears), in covered oven dish or covered with foil in the oven at the time to accompany the rice, to make it go further. The rice can be delicious cold. It could be used for "poire belle Helene". * GR's recipes and demos are nevertheless remarkably good, especially if you have a little more preparation time. Not all of us are as speedy and focused as he is! Senior moment - not poire belle Helene* as above but pear conde. PBH is poached pears with choc. sauce, etc. Mea culpa!
At our house Vanilla in rice pudding is wanted about as much as concrete life preserver. Mad the pudding without the Vanilla and was actually to my surprise quite good.
hey gordon, i seriously have mads amounts of respect for you! cheers from colombia! even tho here the rice pudding is one of the most traditional, if not the most traditional colombian dessert (and people here is not really fond to new stuff) i'll try it out among friends :)
Thanks Gordon for sharing your knowledge and these amazing recipes to allow us, folk that can’t afford expensive restaurants, the chance to experience this kind if food 🥰😇 made your scrambled eggs and they were next level amazing! Can’t wait to try this! 😍
Could one use dried/ground spices instead of the actual seeds? I don't mind the vanilla pod, but I don't want to ruin the pudding rooting around for seeds and sticks. Unless you mix it through first?
Recipe from what I could see:
1 Vanilla
2 Cardamom Pods
3 Cloves
1 Cinnamon Stick
2 tbsp Sugar
1 Can Coconut Milk (400ml)
~400ml Milk
~200ml Cream
200g Rice
2 Egg Yolks
2 tbsp Mascarpone
1 Lime Zest
GOOD OBSERVATION. I WAS`T SURE. THANK YOUUUUU.
Thanks so much, ThisIsMyFullName!
Drizzle of oilive oil
And 3 aniseeds!
Perfect. I was wondering how to get this recipe. Good job 👍 thank you.
Hi - new video today is a perfect winter dish - warm and creamy with an extra heat and fragrance from the spices. I couldn't think of anything better. Let us know what you think.
Looks nice! Going to make it
What is pudding rice? Don't recall seeing that here in the US.
I am laughing my ass off to all the people who think this is the actual Gordon Ramsay, all this guy has done, has stolen clips from Gordons cookery course and monetized them on youtube, making money off you guys from stolen videos and dumb people who address you as though you are Gordon, lololololol
really? prove this to me sir
Funaki .Chidori thats why it says ''Verified name'' next to his channel name. Come on dude...
You could live inside that fridge
No, but just outside it? sure!!
Vinca Violet my house is roughly the same size
better not be fucking frozen
Bring your scarf
i could live in that kitchen...its humungus
Just cooked this after finding the actual recipe on Reddit: incredible! Recipe from Reddit copied below:
fragrant spiced rice pudding
A combination of aromas from cinnamon, cardamom, vanilla, and cloves.
Recipe taken from Chef Gordon Ramsay Ultimate Cookery Course:
1 vanilla bean pod
3 cloves
3 cardamom pods (cracked)
1 cinnamon stick
2 cups coconut milk
2 tablespoons sugar
1 cup whole milk
2 tablespoons heavy cream
2 limes
1 cup arborio rice (or any short grain rice)
2 tablespoons mascarpone cheese
2 egg yolks
Preheat oven to 350 degrees Fahrenheit or 250 C. Place a heavy-bottom saucepan over medium heat.
Lightly toast vanilla pod, cloves, cracked cardamom pods, and cinnamon stick (broken in half) in the saucepan for one minute.
Add in coconut milk, sugar, milk and cream. Bring mixture to a boil.
Zest in one lime and add rice. Bring everything to a gentle simmer for five minutes.
While you're waiting, whisk two egg yolks in a separate bowl. Add in mascarpone cheese and whisk until smooth.
Turn the stove off. Add yolks and mascarpone cheese into the saucepan and stir until thickened.
Remove pods and cloves and cinnamon sticks.
Zest in the second lime on top of the rice pudding, but do not stir.
Place saucepan into the preheated oven for 10-15 minutes or until rice has finished cooking.
You’re a life saver thx for the recipe, will make it soon for my husband. He loves rice pudding.
Thanks for mentioning when to remove the sticks and spices.
Thank you for your service 🙏 not putting the recipe in the video is a 🍆move
Jasmine rice works really well -- i found that out by accident. Cooked it for too long and didn't wash out any of the starch, it was very creamy and i decided to add some milk and sugar to it and it was delish, and the salt that i added at the start really made a difference.
I don't usually wash the starch off my jasmine rice. I thought its pretty normal to not rinse jasmine rice, usually the package says you don't need to also. Am I wrong? Maybe it's because of the rice we get stateside?
@@WelfareChrist There’s nothing wrong with it, it’s just that washing it makes it less sticky / gelatinous and u get to feel the individual grains which some people tend to prefer
I'm American...I always find the practice of washing rice odd. I have never done it nor do I know anyone that does. After a lengthy conversation at work getting multiple opinions on the subject I've come to the conclusion that it's Taboo. For whatever reason, ya don't wash rice. I know the benefits of doing it..we just think it's odd. I wonder is this an American thing, a southeast ( I'm in Tennessee), or just a regional thing but it appears people in my area including me don't wash rice and think the practice is awkward/ taboo. The term we reached was...you don't do it because you just don't do it. I don't think there's a reason for it.
@@Tootnscoot fully depends on what kind of texture you want.
YES! I found the one video of Gordon Ramsay's that doesn't have olive oil in it!
Brandon C. You're thinking of Jamie Oliver
but the squeeeeeze of lemon made it still though, lol
@@netweed09 what lemon?
@@TyinAlaska Lime, my bad. Still lemon limes, Gordon's favourite =)
When he brings the pan out of the oven he is like a father looking lovingly at his baby. Wonderful! :)
Nostimo!
I smelled the pudding wtf
*smelle"dt
*smelt
ME TOO
That was me 🙁
mi3helle707 smalle**
A video without Chef Gordon Ramsay cursing and with blissful music in the background...Zen.
but the cursing is his catchphrase, the reason most people, know/watch him
+Ai Rong Lin he does that to put the people on Masterchef and such in a real high pressure situation where people at the top level WILL be swearing.
It's so funny watching him interact with children. He's so gentle and kind. A really good teacher. When he's on a show with adults he just screams at them 😂
@Ai Rong Lin , agreed
@@Zarrakon , why do the people at the top have to swear all the time? it's stupid
"All those seeds...dying to come out." 😐😂
Hesusio thank you
Tht Quote of no nut November 🙌🏾
Making this right now and the house smells so good. We are adding a few raisins to the mix for a little added sweetness!
Me: Mom we need to go to the store for vanilla beans, cardamom pods, fresh cinnamon and coconut milk.
Her: What the f*ck are cardamom pods.
Western cooking alone is boring
put them in tea and enjoy
baked british kheer!
ahhhhhahahahahaha
I made this pudding and here's my experience:
- don't bother with the lime shavings - he might have had a sour lime, but mine made it really bitter
- I put into the oven for 15 minutes in 200C, but it came out as a dry pie, not a pudding, so maybe keep it for 10 minutes? I don't know
- it tasted really good before i put it into the oven, but it became bitter when i took it out
Obyvvatel Did you put it at the bottom of the oven though? You shouldn't put it at the top.
Why is the place in the oven important though? Doesn't it redistribute the heat with fans and stuff?
yea i doubt that made the difference, in which case, keep at the top and leave it in for less time like u said
I guess since there are different sources of heat in the oven, the closer your dish is to one of them, the more heat this part of the dish will receive.
The reason it came out dry is because it doesn't have enough liquid. Pudding rice absorbs a huge amount of liquid. Raymond Blancs rice pudding has maybe up to 3 times the milk that Ramsey uses.
Lovely! It's also called "kheer" in North India. It's a traditional Punjabi dessert.
Not with eggs it’s not!
Eggs are optional in tn
Mmmmm.....larva.
kittyvalium i think he said lava
+Rafael Artiga Brits have a tendency to randomly drop letters from words when speaking, especially r's. In this case it's them being non-rhotic, so they pretty much never pronounce r's in words when they come before a consonant, or when they come at the end of a word.
he definitely said lava
SO? His point is still valid. Larvae are delicious.
@@rafthethinker4948 pretty sure he didn't. source: the part of the video when he says "larva"
I made today, the flavour, the smell, the creaminess, the recipe is unbelievable....but if you leave it after two hours in the fridge, the dessert is much better
Gordon, it's not hard to see why you are the best. For a rice pudding recipe so different and much more flavorful rice pudding, I thank you.
anyone notice the magic when he cracks the cinnamon stick? i knew this man was a wizard.
Im pregnant and struggle to want to eat anything... but all these videos, savory, sweet. Seafood or a desert my body is like: FEED ME THAT
That's one big-ass fridge.
you should make a video about recipes for university student with tight budgets! that would be amazing and helpful!
i normally really don't like rice pudding but this looks SO good
Good bless you Gordon. I can't cook, but I love watching you do it.
Hello, Chef Gordon!
This looks like an amazing recipe, and I will definitely be making this for Christmas dinner. I just finished making a delicious cranberry-orange compote for Thanksgiving dinner tomorrow night. You are a true inspiration to me, which is one of the reasons I went to culinary school. Thanks for the recipe!
sorry kids, no turkeys at walmart, its rice pudding for christmas this year
Is Xmas already 🎅 in USA ? It’s July
I used to make it the traditional way ie. Milk, rice, sugar, nutmeg and in the oven. Now I will try it your way
Gordon, you always amaze me, taking something so simple and turning it into a masterpiece! CHEERS!
Nice one man! Will try this out :)
ChaBoyyHD Oml
ChaBoyyHD lol
😂😂❤️❤️
How did it go my man cha
uwu
My mom uses custard as the base of her rice pudding and it's super good.
This was much nicer than seeing you cursing, yelling, and spitting out people's food. And the custard rice pudding was great too. Thanks.
any danger of some fucking measurements
lmao ikr
I sorta wrote down some of the measurements, here's what i got:
1 vanilla pod (seeds and pod)
2 Cardamon pods(crushed)
3 cloves
1 cinnamon stick(broken to release flavors)
Turn on pan and toast them
Coconut milk(i'm guessing he eyeballs it)
2 tablespoons sugar
Milk(he eyeballs it again)
A couple of tablespoons of cream(as you see fit)
Lime zest
Let it boil
200 grams of pudding rice(don't wash)
Turn it down to a light simmer
Let it boil and cook it out for 3-5 minutes
2 egg yolks(whisked) + 2 tablespoons of mascarpone cheese
Turn the stove off and add the egg mixture to the pudding
Lime zest on top
Put in oven for 15 minutes at 200 degrees celsius
Thank You! At last, a really helpful comment. Most people visiting this visiting will appreciate your effort.
CrispyTornado usually the ratio of milk to rice is 8:6
Although measurements may help you, I believe that Gordon purposefully does not give the exact measurements so that we can fix ourselves based on trial and error and become better chefs in the long run.
best rice pudding recipe in the world - indian living in australia with swedish in-laws... so have pretty much made/tried all types of rice pudding.. and this one is fantastic!
Oh my! Gordon put the lime in the coconut and mixed it all up! I say DOCTOR, I got a belly ache!
lime zest has no acidity to deconstruct proteins in coconut milk, so no, u wont have to find a doctor
+Varus TheDildoShooter 😐? 😓
CheckLike :|???
+Varus TheDildoShooter 😐 i dont remember that part of the song! 😬 ☺😂
+CheckLike and?
My mother is a wonderful cook I remember how delicious her rice pudding was. She hasn't made it in years because I have been trying to go on a diet. What I wouldn't give to get her to make it for me again sometime.
Even pranksters have to cook! I just made this to bring to Thanksgiving Dinner tomorrow. I added a tiny bit of nutmeg and a splash of Elijah Craig 12 year aged Bourbon. It smells and tastes amazing!
Lol I love it! So weird. I went from watching Prank vs Prank in my sub box, to Chef Ramsay, and then clicked on your channel and got back to Prank vs Prank.
I love how excited Gordan gets over his own food. I approve. I'm tryin this out, but with cows milk, because I cannot have coconut.
At what point should you take the vanilla pods and the cinnamon sticks out? Or does he leave them in there? I can't imagine those would be very pleasant to bite into.
just scoop them out xDD
I love how he takes food to a completely different level
I sometimes take my food to the second level of my house...
bro i didnt ask
I love rice pudding I used to make it with my mother when we had a lot of milk cuz the milk will not end up being used and just expires if we don't make it haha this gives me some good tips to make it better. Amazing!
I am always on the lookout for new recipes for my type 1 diabetic fiance, Gordon's recipes are among some of the healthiest out there. I wonder what sweet tasting recipes could be safe for him.
I’ve just made it, amazing taste
Thank you chef for this amazing recipe
The lime is actually essential here to elevate the whole pudding, it basically makes this dish or it would be like eating a liquefied doughnut.
Like how he just casually put a whole ass vanilla pod in that bish and THEN said "And now to show you what I do to REALLY kick it up"
Gordon Ramsay is my spirit animal
Did I miss the part where he removed the vanilla pod, cinnamon and cardamom pods? Or did he just leave those in?
Sentinalh consider yourself lucky if you get a cinnamon stick in your bowl!
I think he pulled it out before the 2nd "zesting"
I saw them poking out of the pan before it went to the oven, so I'd say no, be careful how you bite into it...
I want a cinnamon stick in my gums. Said no one... ever.
Because they need to be in there whole time for flavour
@@MrOlaf1972 🤣🤣🤣 hilarious
I suppose I will have to listen to u video several times to get the exactly measurements of this recipe. TY for posting.
make macarons please!!!
Gordon, when you mixed the egg yolk and mascarpone...why did you not tempur? Does the cheese act like a temporary insulator to keep the egg from cooking too fast or how does that process work?
I love Gordon, but people who say "chai tea" irk me.
Chai MEANS tea. The tea you're referring to is "chai masala" which means "spiced tea".
Chai tea just means "tea tea".
I'm going to make this for Christmas. Another great recipe!
Why does he never say exactly how much of each ingredient I need
Because the idea is to teach concepts, not give a blueprint of the house. Teaching chefs want you to understand the factors that lead YOU to becoming a chef who tries things and makes your own way. You can read anywhere about the needed ratio of milk to rice, or how many egg yolks it generally will take to thicken your dish, but he wants to leave you the freedom to sweeten the dish to taste, to spice it with your own combination of spices, and to bake it to your own desired dryness or even toasted top. Teach a man to fish . . .
And because learning through a few minor mistakes helps to make you a master in your own right, as you remember what not to do, like overheat your eggs and scramble them.
@@borderlineiq kinda late man
If u want to see: (amazing) use a dash of: (Blossom Flower Water) along with those ingredients, U won't forget that rice pudding.
I didn't have the spices, but... I did have chai teabags, so i infused two with the coconut milk, milk, and cream
I had all other ingredients, and the recipe is like no other....except for Gordon's real deal spices one.
I will definitely be making this again!
Thank you🎉😊
Made this yesterday..... Its the best rice pudding I've ever eaten!
Amazing recepie, Gordon ! I just treated my guests to this delight and they were stunned ! Thank you a million times. Happy New Year from Bulgaria :)
P.S. Excuse my nick I was too young when I made it :P
It's similar to a dessert served during the Holidays in Puerto Rico. Except the cheese, eggs and oven finishing.
A really great high end rice pudding, only Mr Ramsey could make rice pudding a five star treat with the scent of India.
I want mine to have the scent of Georgia.
Breath taking, definitely going to give this one a try. Thanks chef
I don't know of he was aware, but the eggs he mixed in were *RAWWW!*
The rice pudding is pretty hot when the eggs go in, plus then it goes for an extra fifteen minutes in the oven. Those eggs are cooked by the time the pudding is ready.
Hes so passionate about what he is doing
Arroz con leche in such complicated way hahaha, cool recepe Gordon :)
thank you :)
My grandma made this every Sunday, her PARENTS were from India so it was a custom. Today, like right now after 30 years I'm going to try Gordon's version minus the egg yolks. I believe in keeping it in tradition...somewhat..
That rice pudding is lovely. 👍
wow no one even cared to like your comment😂
@@yourpodcastbuddy doesn't matter bcoz a comment is a comment whether it is liked or not.
What makes you to notice my comment!!!
Nothing beats the Peruvian Rice Pudin, now that's a whole new level, once you try that you would not believe that explosion of flavors were possible, trust me....
"Rich..."
YES
"Aromatic..."
YESSS
"Larvae"
UMM NOOO
Add some plums mulled in cognac!
rice to milk ratio please?
2 cups and a half for one cup of rice
Personally I like the traditional recipe best.
1L (4 cups) milk
165g (3/4 cup) medium-grain rice
1/4 teaspoon salt
110g (1/2 cup) caster sugar
1 teaspoon vanilla essence
Ground nutmeg, to serve
Step 1Place the milk, rice and salt in a large saucepan over medium-high heat and bring to the
boil. Reduce heat to medium-low and cook, stirring, for 20 minutes or
until the rice is tender.
Step 2
Add the sugar and vanilla. Increase heat to medium-high and bring to the boil. Boil for a
further 2 minutes or until the rice is soft and the mixture thickens.
Step 3
Spoon the rice evenly among serving bowls. Sprinkle with nutmeg and serve immediately.
Bloody TH-cam wont allow structure on its comments it buggers it up so here is the website with this recipe. www.taste.com.au/recipes/13106/rice+pudding
MaZEEZaM can i use Carob powder instead of sugar , or something else maybe?
Its been a long time since Ive had any carob products, in this case it was carob chocolate and from my memory it tasted bitter rather than sweet. Im not sure what to use as a sugar alternative as ive not tried sweeteners before and I know some of them are very unhealthy for you. You may be able to add something like fresh blueberries or perhaps some lightly fried banana to your rice instead of the sugar as you will find the natural sugars in the fruit are really quite sweet. I hope that helps a little.
I enjoy watching other people cook and learning recipes and techniques. One of the reasons I've started my own channel...! Food should make everyone Happy...!
What is "pudding rice?" Just regular white rice? Jasmine? Arborio?
DrummerlovesBookworm use sticky rice
From the video, it almost looks like sushi rice, so I'd say look for a good short grain rice
Any short grain rice with be good as it can absorb almost three times as much liquid as long grain rice. But arborio is probably the best since it make almost anything you put it in super creamy
YAY been watching rice pudd recipes and it’s nice to see real vanilla bean, definately a better flavour.
Damn, he makes kheer better than the indians 🙌🙌😭
It's English rice pudding
And where do you suppose the English learnt that recipe from?
but not better than the Kashmiiri's =)
nope he doesnt
his was more of a pudding , our kheer has coconut , pistachio , almonds , kismis and other dry fruits
What kind/size of pan is that? What else can you cook in it?
Thats a regular in Pakistan. We call it Kheer. All these spices are also used in normal recipe nothing fancy. And trust me even if you dont add egg it does wonders and intead of topping it with lemon zest top it with chopped almonds and pistachios
This looks amazing but, if one is on a limited budget, I still believe that my mother's traditional slow cooked pudding, using just whole milk, sugar and pudding rice flavoured with strips of lemon peel and topped with nutmeg, takes a lot of beating. Just put the ingredients, apart from nutmeg, in a baking dish (oven 140 - 150C) and stir contents. Stir in skin every 20 - 30 mins until the level of creaminess you require is achieved. Grate nutmeg over at the final stir and take out of oven when top is golden. You can put some fruit (sliced apples/plums/apricots, pears), in covered oven dish or covered with foil in the oven at the time to accompany the rice, to make it go further. The rice can be delicious cold. It could be used for "poire belle Helene". * GR's recipes and demos are nevertheless remarkably good, especially if you have a little more preparation time. Not all of us are as speedy and focused as he is! Senior moment - not poire belle Helene* as above but pear conde. PBH is poached pears with choc. sauce, etc. Mea culpa!
Wow you lost me at "rich, aromatic larva"
Lava! Not larva.
He said larva though.
bluefavorites Flavour 😂
And it looks like larva, not lava
I know he said "lava", but I had to consciously think about it because I heard "larva".
Exactly
Would it still be ok to drop a blob of jam in the middle?
+King Jeremy The Wicked How about a gingery marmalade? I think I'd like fresh chopped mango atop this.
sure, it's pretty versatile just be sure to add less sugar at the start if doing that tho!
Gordon Ramsay: NO IT WOULD NOT! YOU DONKEY!
At our house Vanilla in rice pudding is wanted about as much as concrete life preserver. Mad the pudding without the Vanilla and was actually to my surprise quite good.
Did he take the cinnamon stick out?
now now children,,,,,,
Spiced rice with glazed honey
Fucking hell, I need to make this.
Please tell me someone has the exact measurements somewhere.
Praise the Lord:
peterlv.weebly.com/blog/fragrant-spiced-rice-pudding
Where can you buy that zester? the lime zest literally falls straight through the blades its so sharp?
any ideas?
I would recommend a micro plane zoster they are affordable and effective
Zester*
1:39 -- When Gordon Ramsay says 2 tablespoons, he means heaping tablespoons or about 3.5-4 tablespoons. Same with the Mascarpone.
"The smell, is incredible!" Gordon Ramsay's most said words
What powerful ingredients that can come together nicely. Can't wait to try this, and as always, thanks chef!
I love that masala taste in rice. I always use spices in puddings. You are right its a whole new level!
hey gordon, i seriously have mads amounts of respect for you! cheers from colombia! even tho here the rice pudding is one of the most traditional, if not the most traditional colombian dessert (and people here is not really fond to new stuff) i'll try it out among friends :)
Thanks Gordon for sharing your knowledge and these amazing recipes to allow us, folk that can’t afford expensive restaurants, the chance to experience this kind if food 🥰😇 made your scrambled eggs and they were next level amazing! Can’t wait to try this! 😍
gordon is the best hands down class and knowledge to perfect execution!!!!!
Fresh coconut milk like Alpro? Or tinned? like you use for curries?
He made rice pudding look so yummy now I wanna make some
Could one use dried/ground spices instead of the actual seeds? I don't mind the vanilla pod, but I don't want to ruin the pudding rooting around for seeds and sticks. Unless you mix it through first?
Gordon I know this recipe will be taken well here because my husband is Thai. He loves all rice dishes. ;-)
Just popped a dish of this in the oven, in a wee town called Port Glasgow, home of the man’s relatives. They used to own a little shop in the town.
Does the addition of Mascarpone negate the need to temper the egg yolk?
When you realize the seeds inside the vanilla pod are literally dying to come out
his home fridge is almost a walk in lol
Looks super tasty. But how can you make rice pudding in 15 min. Thought it takes 40 min to cook. Is he using precooked rice?
One question...dsnt that lemon makes Milk into Paneer? ..or lime zest dsnt react the way lime juice does..? Curious
Rich, aromatic larva, bubbling away.