Baked Rice Pudding

This traditional baked rice pudding recipe will take you straight back to childhood. A classic nursery dish loved by all the family, it’s creamy, reassuring, satisfying and delicious. Just add jam!

Baked rice pudding

Surely baked rice pudding is the ultimate comfort food? Rich, creamy and soothing, it takes you straight back to the nursery. When it is fresh from the oven, there’s really nothing better.

See also

• Classic rice pudding – creamy and made in a pan on the stove top

One of the most universal British puddings, there are few things as comforting as a rice pudding. Creamy and delicious, it cooks slowly in the oven while you get on with other things – a genuine, fuss-free, one-pot dish that makes everyone happy and creates very little washing up.

While there are other ways to make a rice pudding, this is baked rice pudding recipe is surely the most traditional and the best. You don’t get the skin in the same way when you make it in a saucepan or pressure cooker, and I don’t feel that you get quite the same flavour either.

Serve your classic baked rice pudding with a spoonful of jam on top for the real ‘back to tradition’ vibe.

Why make baked rice pudding

• a one-pot wonder

• cooks in the oven and needs no attention

• deliciously creamy and full of flavour

• simple and satisfying

Baked rice pudding ingredients

• Pudding rice – or other short-grain white rice. You can use risotto rice if you like.

• Milk – any kind, I use semi skimmed

• Cream – double or heavy cream (see notes on variations)

• Vanilla – not absolutely necessary, but I like it. Use real vanilla extract or paste, rather than artificial vanilla ‘essence’, which just doesn’t taste as good.

• Sugar – golden caster sugar for preference

• Nutmeg – traditional, but again, not absolutely essential (see variations)

• Butter – just a little, salted or unsalted, to grease the dish

How to make baked rice pudding – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Heat oven to 140°C (fan) / 280°F (fan) / Gas Mark 3. Butter an oven-proof serving dish (choose a shallow 1 litre dish). You can use your fingers or a piece of kitchen paper to spread the butter around.

Step Two – Add the milk, cream, sugar and vanilla. Give it a good stir and then add the rice.

Step Three – Stir in the rice. It looks like a lot of liquid at this stage, but the rice needs this and will absorb it.

Step Four – Grate or sprinkle some nutmeg over the pudding, and place in the oven.

Step Five – Bake for about an hour and a half, until a golden skin forms. The rice should be soft and cooked through. Serve and enjoy.

Note that if you check your pudding halfway, or even towards the end of cooking it will appear that there is too much liquid. It rapidly gets absorbed, however, as soon as the pudding starts to cool.  

Serving suggestion

Rice pudding is traditionally served on its own or with a spoonful of jam on top. You can eat it hot or cold, so it is very easy to use up leftovers.

Once cooled, the pudding will be a little drier and denser. Drizzle a little extra cream over it if you like.

Rice pudding is commonly served with a spoonful of jam, especially for children. For a lighter topping, adults may prefer some fruit, such as roasted plums.

Variations

• Flavour – Add a little more or a little less vanilla. Swap the nutmeg for a couple of cardamom pods, cloves, cinnamon, or even a bay leaf.

• Citrus – Replace the vanilla with lemon or orange zest for a hint of citrus.

• Stir in a handful of raisins or sultanas for some added interest.

• Spices If you don’t like nutmeg, try adding a few cardamom pods, or a sprinkle of cinnamon (or short piece of cinnamon stick), a few cloves, or even a bay leaf.

• Cream – You can make this recipe with single cream but use 200 ml cream and 550 ml of milk.

• Make it sweeter if you prefer. You can double the sugar or even use a dark brown sugar for a toffee/caramel flavour. Remember, though, that if you are serving your pudding with jam, you will not want the rice too sweet.

• Skinny rice pudding – You can use skimmed milk, though I really don’t think it is nearly as good. Far better to serve a small portion of proper baked rice pudding!

Storage

I think that traditional rice pudding is best eaten straight away, as I enjoy it hot and the texture does change once it has cooled. Some people like it chilled, though, and there’s nothing wrong with that!

Fridge – Keep your rice pudding covered in the fridge for 3 days and reheat on stove top or in the microwave. You may need to add some more milk or cream to loosen it.

Freezer – Yes, rice pudding can be frozen! Allow it to cool, pack into an airtight box and freeze for up to 3 months. Just defrost and reheat. Again, it may need some extra liquid when you reheat it.

Hints and tips

• Make sure the baking dish is properly buttered.

• Pudding rice is best for this baked rice pudding recipe but a short-grain risotto rice will also work. It needs to be starchy and to break down well, so you don’t want paella rice (which is short-grain but chosen to hold its structure) or long-grain rice. These won’t produce that creamy consistency.

• If you don’t like a skin on your baked rice pudding, then cover the dish and stir a couple of times during cooking.

• This is a dish that does take some time to cook. Don’t be tempted to turn the oven up in the hope of a shorter cooking time. If you do this, the pudding will dry out and the texture won’t be right.

FAQs

More pudding recipes / related recipes

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• Panettone bread and butter pudding – a rich, indulgent treat

• Steamed lemon and cardamon pudding – a rich, fragrant steamed pudding

• Find more delicious desserts and puddings.