Name: Rice pudding with cold drip granita
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 6
Ingredients: 1 x 395g can condensed milk; 4 cups (1 litre) milk; 2 cups (200g) medium grain rice; ¼ tsp sea salt flakes; 1 vanilla bean, seeds scraped; Cold brew granita; ¼ cup (55g) caster sugar; 500ml store-bought cold drip coffee

Rice pudding with cold drip granita is a dessert that blends comfort with sophistication, offering a fresh take on a beloved classic. At its core is the humble rice pudding – slow-cooked and luxuriously creamy, enriched with the sweetness of condensed milk for a silky texture and deep, caramel-like flavour. But what sets this dish apart is the unexpected contrast: a cold drip coffee granita.

The granita adds more than just temperature contrast; its bold, bitter edge perfectly balances the rich sweetness of the pudding. The result is a dessert that plays with texture, temperature, and flavour in a way that feels both nostalgic and refined. It’s ideal for coffee lovers, adventurous eaters, or anyone looking to elevate their dessert game without sacrificing comfort.

Served in glasses or shallow bowls, this dish makes an elegant finish to a dinner party or a standout feature at a brunch table. Whether you prepare it all ahead or build it just before serving, this dessert is a beautiful fusion of familiar and new – simple, satisfying, and surprisingly sophisticated.

For more coffee desserts, try silky smooth espresso martini cheesecake, easy tiramisu or divine chocolate espresso fudge puddings.

Ingredients

1 x 395g can condensed milk

4 cups (1 litre) milk

2 cups (200g) medium grain rice

¼ tsp sea salt flakes

1 vanilla bean, seeds scraped

Cold brew granita

¼ cup (55g) caster sugar

500ml store-bought cold drip coffee

Method

For the granita, combine sugar and 150ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Add the cold drip coffee and mix to combine. Pour into a shallow tray, freeze for 1½ hours or until half frozen. Remove from freezer, rake mixture into small ice flakes with a fork, then freeze again for 2 hours, or until just frozen. Rake once more with a fork, breaking mixture into ice flakes. Freeze until ready to serve.

Combine the condensed milk, milk, rice, salt and vanilla in a large heavy-based saucepan. Bring to the boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, for 25–30 minutes or until the rice is tender and the liquid is almost absorbed. Set aside to cool a little.

Divide the warm rice pudding between glasses or bowls. Serve topped with granita.

Tip

Granita can be made a few days in advance and stored in the freezer.

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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