Traditional Baked Rice Pudding

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5 from 2 votes

This classic baked rice pudding recipe is rich, creamy and nourishing, a comforting hug of a dessert that will bring a smile to everyone's face.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time1 30

Ingredients

1 knob butter - for greasing
100 g pudding rice
50 g sugar - golden caster
650 ml milk
100 ml double cream
1 tsp vanilla extract/paste
nutmeg - optional / just a sprinkling

Instructions

Preheat the oven to 140°C (fan) / 280°F (fan) / Gas Mark 3. Butter a shallow 1-litre oven-proof serving dish.
Put the milk, cream, sugar and vanilla in the dish. Stir well and add the rice.
Stir again.
Grate or sprinkle some nutmeg over the pudding, and place in the oven.
Bake for about an hour and a half, until a golden skin formsand the rice is soft and cooked through. Serve and enjoy.

Notes

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 in an airtight pot 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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.