Baked rice pudding is the old-fashioned way: pudding rice, milk and cream cooked slowly in the oven until thick and creamy with a golden, nutmeg-scented skin. It needs just five ingredients and very little effort. Serves four to six.
Ingredients
- 100g pudding rice
- 50g caster sugar
- 600ml whole milk
- 300ml double cream
- 25g butter, plus extra for greasing
- 1 tsp vanilla extract
- Freshly grated nutmeg
Method
- Heat the oven to 150°C (130°C fan) / gas 2 and butter a 1.5 litre ovenproof dish.
- Add the rice and sugar to the dish, then pour in the milk, cream and vanilla and stir.
- Dot the butter over the top and grate over plenty of nutmeg.
- Bake for 2 to 2.5 hours, stirring in the skin once after the first 30 minutes, until creamy and thick with a golden top.
- Rest for 10 minutes before serving.
What to serve with rice pudding
A spoonful of raspberry or strawberry jam, stewed fruit or golden syrup.
Tips
- Use pudding rice, not long grain, for a creamy texture.
- For a lighter version, swap the cream for extra milk.
- Add a strip of lemon zest or a bay leaf while baking for gentle flavour.
FAQs
Can I make rice pudding on the hob?
Yes. Simmer gently, stirring often, for about 30 minutes, but the oven gives the classic skin.
Can I reheat rice pudding?
Yes. Loosen with a splash of milk and warm gently, and eat within two days of making.
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