This old fashioned, slow baked creamy rice pudding is pure Winter comfort food. It’s worlds apart from the tinned version! Delicious served with a trickle of extra cream, jam or fresh fruit.
I only recently discovered my love for an old fashioned baked rice pudding. They must be one of the easiest desserts you can make, yet so rewarding. I can’t think of anything better on a cold Winter’s night.
It never fails to amaze me that a tiny amount of rice, a little sugar and an absurdly large amount of milk and cream can turn into a divinely rich pudding that is an absolute joy to eat.
The smell of a rice pudding with nutmeg speckled brown skin baking in the oven is one of my new favourite cooking aromas. It’s so homely and comforting.
Now I know that the world is divided into two kinds of people – those who love the skin on a rice pudding and those who visibly shudder at the thought of it. I absolutely love it! But please don’t ever ask me to eat skin on custard!
HOW TO MAKE RICE PUDDING IN THE OVEN
Baking the rice pudding in the oven on a low heat will give a rich, creamy consistency. All you need to do is butter a shallow ovenproof dish and add the rice, milk, double cream, sugar and vanilla extract if using.
Grate over some fresh nutmeg and a little sprinkling of ground cinnamon if you like and dot the top with a little more butter. Bake for 2-3 hours or until golden brown. It will smell amazing!
HOW DO YOU MAKE RICE PUDDING WITH EVAPORATED MILK?
Simply swap the double cream for the same amount of evaporated milk.
HOW LONG DOES this recipe keep for?
It will keep in the fridge for up to three days.
CAN this recipe BE REHEATED?
Yes. Simply stir through a little more milk and reheat in a saucepan over a low heat.
variations on the basic recipe
I often add a handful of sultanas or raisins for a fruity rice pudding. So good!
Add a piece of lemon or orange rind for a zesty twist.
mAKE IT VEGAN
To make the pudding vegan friendly, swap the milk and cream for coconut, almond or soy milk and use a dairy free spread to grease the dish.
- 100g pudding rice
- 750ml whole milk
- 300ml Double Cream
- 55g caster sugar
- 1/2 teaspoon vanilla extract
- Grating of fresh nutmeg
- Sprinkling of ground cinnamon (optional)
- 25g butter (plus more to grease the dish)
- Preheat the oven to 150C/130Fan. Butter a 1.2 Litre shallow ovenproof dish. Place the rice, milk, double cream, caster sugar and vanilla extract in the dish and stir to combine.
- Grate over as little or as much fresh nutmeg as you wish and sprinkle over the ground cinnamon if using. Bake for around 2 hours or until golden brown and a thick brown skin has formed.
- Remove from the oven and allow the pudding to cool very slightly (about 20-30 minutes) before serving with extra milk, cream or jam.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 375Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 79mgSodium 120mgCarbohydrates 28gFiber 0gSugar 20gProtein 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.