Chilled espresso rice pudding

Espresso Rice Pudding

Uncooked arborio rice, also known as risotto rice, is short and rounded, with a smooth, shiny exterior. The grains absorb liquid and flavour to produce its renowned creamy texture.

Paul’s Inside Knowledge: “In this recipe I prefer to use an Italian risotto (arborio) grain instead of the traditional round pudding rice as I find it has better flavour and all-round better texture. I recommend adding half the prepared espresso coffee after cooking, which adds a little freshness and a good kick of coffee flavour at the end just before serving. As the fruit season changes, I often like to replace the raspberries with other fruits such as pear or even bananas. The milk can also be easily substituted for a plant milk such as hazelnut or almond milk.”

Paul Gayler MBE is recognised as one of the country’s culinary masters, he is also an accomplished food writer with twenty-one titles to his name and a regular contributor to a host of popular food television programmes such as Take Six Cooks, BBC 1’s Hot Chefs and ITV’s This Morning.

He has received a number of prestigious accolades, including twice winning the Mouton Cadet competition, and is also a two-time finalist of the Prix Culinaire International Pierre Taittinger.  In 2012 he received an MBE for services to the hospitality industry and charities. In November 2012 he was also awarded the prestigious Outstanding Contribution to the Hotel Industry award at the Hotel Cateys. 

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  • Rice type: Arborio rice
  • Servings: 4
  • Preparation Time: 45-60 mins
  • Cooking Time: 30 mins


  • 100g traditional arborio rice
  • 250ml full fat milk
  • 200g double cream
  • 100g caster sugar
  • 120ml freshly prepared espresso coffee
  • 75 ml thick crème fraiche
  • 200g fresh raspberries
  • 75g good quality crunchy granola cereal


step 1

Place the rice, milk, cream, and sugar in a heavy based saucepan. Add half the prepared espresso coffee, stir well and gently bring to the boil

step 2

Reduce the heat to a simmer, cook gently stirring every so often to avoid it catching on the bottom of the pan.

Cook gently for 25-30 minutes until the rice is cooked, creamy and tender, then transfer the cooked rice to a large bowl and allow to go cold

step 3

Add the remaining espresso coffee, before covering and placing in the fridge to go cold. Once fully cold, gently fold in the crème fraiche, then divide the mix into 4 serving dishes of your choice

step 4

Top each with some fresh raspberries and scatter over some crunchy granola to serve