White chocolate and Stem Ginger Rice Pudding

For anyone who isn’t the biggest fan of rice pudding, me included, I challenge you to not enjoy this recipe. The rich creaminess from the white chocolate and that slight heat and zing from the stem ginger is a match made in heaven. Serve it with mango and lime and the acidity from the juice just lifts it perfectly!

Serves 4


  • 400ml Whole milk
  • 200ml Double cream
  • 2 balls of Stem ginger, cut into strips
  • 200g White chocolate
  • 2 tbsp Caster sugar
  • 100g Pudding rice
  • 1 Mango
  • 1 Lime


  1. Place the milk, cream, ginger, chocolate and sugar in a pan and melt the chocolate over a low heat, stirring occasionally to prevent the bottom catching.
  2. Add the rice and continue cooking over a low heat until the rice is soft – this will be approximately 45 minutes.
  1. Meanwhile, dice the mango and combine with the zest and juice of the lime.
  2. When the rice is done, it should still have some texture but no hard bite. By this time the sauce will be thick and creamy.
  3. Serve the rice pudding warm, with the mango salsa piled on top.