Lorna McNee's rice pudding recipe

Combining childhood nostalgia with her career as a chef, Lorna McNee's rice pudding recipe brings out the sweeter notes of Krug Grande Cuvée 170ème Édition

Serves 6

Preparation time 10 minutes

Cooking time 50 minutes

Is there anything more comforting than a piping hot bowl of little spiced, creamy rice? Lorna McNee, head chef of Cail Bruich restaurant, would aruge not. "Rice pudding is a comfort dish from my childhood, a calming dish that my mother used to make," she says. "Bringing Krug into the mix connects my childhood growing up and my adult life as a Chef."

The expansive palate of Krug Grande Cuvée makes it ideal for a versatile range of food pairings, including desserts. Delicate sweet notes work in harmony with the rich, lightly sugary rice pudding. "This is one of the only dry champagnes that would work for me because of this quality," says McNee.

Enhance this dish seasonally with the addition of various fruits. Say, for example, a winter compote with apples, cinnamon and clove would harmonise well with the older wines in the Krug Grande Cuvée assemblage, whereas a summer compote with apricot, lemon and star anise would accentuate the younger wines in the blend.


  • 100g pudding rice
  • 300g double cream
  • 500g milk
  • 50g castor sugar
  • 1 vanilla pod


  1. Put the cream, milk, sugar and vanilla in oven-proof dish and bring to boil.
  2. Make sure the sugar is dissolved and then add in pudding rice.
  3. Give a good mix and then put it in the oven with a lid on at 150°C for 30 minutes.
  4. Once the time is up, stir it well. I usually use a whisk to stir it. It helps to break apart the rice and stop it sticking together.
  5. Add another 20 minutes, stir again, check if needs more liquid. If it does just add a little milk, and then put it back in for another 10 mins.
  6. Take it out and let rest for 10 minutes before eating to absorb and excess liquid.