Simple Tiramisu Rice Pudding

It’s time for dessert Guys.

You may know, if you read my how to make pesto and/or pancetta, butternut & mushroom fusilli recipe posts, that I am entering a competition run by Grana Padano.

This is the last recipe, as part of that competition, although either tomorrow (or probably Monday now) there will be a round up of my inspiration behind the recipes.

No meal is complete without a sweet treat to finish it off.

And as this is the final recipe, as part of the Grana Padano competition, I wanted it to be an English and Italian fusion.

To me rice pudding is the epitome of an English dessert, although interestingly I believe it actually originated far from the small island of Britain. But more on that in the next post.

Simple Tiramisu Rice Pudding Recipe



150g/5.3oz Uncooked Long Grain Rice

250ml/8.7floz Semi-Skimmed Milk

4 teaspoons of Dark Muscovado Sugar

2 teaspoons of instant coffee

2 teaspoons of cocoa powder (plus extra for sprinkling)

Step 1:

Cook the rice as per the instructions, rinse, drain and put to one side.

(Guess who forgot to photograph the cooked rice before she carried onto step 2?)

Step 2:

Warm the milk in a saucepan and when almost at boiling point add the sugar, coffee and cocoa powder.


Step 3:

Once the sugar and powders have dissolved, add the cooked rice.


Keep warming gently (reduce the heat if you need to – take it slow!) and keep stirring. The mixture will thicken gradually. Take care not to burn the pan.

Step 4:

Split the mixture into 2 serving dishes and sprinkle with a little cocoa powder.


Serve immediately, as I’m sure you’ll agree rice pudding is best served warm!

Buon Appetito!

{ 2 comments… add one }

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.