“Muller Rice was a regular treat growing up and I love them to this day – ‘madeleine’ memory flavours are always the best,” says Rob Howell, head chef at Root.

“This is Root’s take on Muller Rice, which we serve cold on top of an apple compote. The puddings can be made in advance and will keep very well in the fridge for a good few days, along with the milk jam.”

Rice pudding with apple from Root by Rob Howell
(Alexander J Collins/PA)
Rice pudding with apple from Root by Rob Howell
Print Recipe
Nutrition Facts
Rice pudding with apple compote and milk jam
Amount Per Serving
Calories 542 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 40mg13%
Sodium 245mg11%
Potassium 593mg17%
Carbohydrates 101g34%
Fiber 6g25%
Sugar 73g81%
Protein 10g20%
Vitamin A 686IU14%
Vitamin C 11mg13%
Calcium 294mg29%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Rice pudding with apple compote and milk jam

A proper comforting pudding
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 4
Calories: 542kcal
Author: Rob Howell


  • Medium saucepan
  • Food processor
  • Small saucepan
  • Bowl
  • Large saucepan


For the apple compote:

  • 20 g caster sugar
  • 3 large cooking apples peeled, cored and thinly sliced
  • 2 Granny Smith apples peeled, cored and cut into 3mm dice

For the milk jam:

  • 65 g caster sugar
  • 280 ml whole milk
  • 1/2 tsp bicarbonate of soda

For the rice pudding:

  • 100 g pudding rice
  • 650 ml whole milk
  • 50 ml double cream
  • 65 g caster sugar
  • 1 tsp vanilla seeds (scraped from ½ vanilla pod)
  • 1 bay leaf
  • 1 star anise
  • Zest of 1 unwaxed lemon


  • First, make the apple compote. Tip the sugar into a medium saucepan and add the sliced cooking apples. Place the pan over a medium heat and allow the apples to break down for about five minutes, until soft. Transfer the apple mixture to a food processor and blitz until smooth. Return the purée to the pan and add the diced Granny Smiths. Place the pan over a low heat and cook the sauce for about two to three minutes, until the apples have softened. Remove from the heat and set aside.
  • Make the milk jam. Place all the ingredients into a small saucepan over a medium heat. Bring to the boil, then turn down the heat to a low simmer. Cook, whisking occasionally, for approximately 15–20 minutes until you have a dark brown caramel. Leave to cool. (Any leftovers will store in the fridge for up to five days.)
  • Rinse the pudding rice in a bowl and repeat until the water runs clear. Tip the rice into a large saucepan and add the remaining pudding ingredients. Place over a low heat and cook, stirring well, for 15 minutes, or until the rice is softened but still has a little bite.
  • Spoon the apple compote equally into the bottom of each bowl. Top with equal amounts of the rice pudding and spoonfuls of milk jam, adding as much as you wish. Serve warm or cold.


Calories: 542kcal | Carbohydrates: 101g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 245mg | Potassium: 593mg | Fiber: 6g | Sugar: 73g | Vitamin A: 686IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 1mg

Root by Rob Howell, photography by Alexander J Collins, is published by Bloomsbury Absolute.

Root: Small vegetable plates, a little meat on the side
  • Amazon Kindle Edition
  • Howell, Rob (Author)
  • English (Publication Language)

Last update on 2021-10-19 / Affiliate links / Images from Amazon Product Advertising API

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