Baked rice pudding
Baked rice pudding, from above
VegEngland

Baked rice pudding

Rice, milk and patience. Two hours in the oven and a golden skin worth fighting over.

130 minTime
10 gProtein each
mildSpice
The nursery pudding2 chapters · 1 min read

Make it your way

Grandma's wayPudding rice, milk, nutmeg, baked low and slow.
The original
338kcalsame
10 gproteinsame
0 gfibresame
130minutessame

Classic British baked rice pudding.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice½ cup short grain
Milk4 cups, full fat
Sugar5 tbsp
Butter1½ tbsp
Nutmega good grating
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Salta pinch

Method

5 steps
  1. 1Heat the oven to 150 C. Butter a deep baking dish.
  2. 2Rinse the rice and put it in the dish with the sugar, milk, vanilla and salt. Stir.
  3. 3Dot with butter and grate nutmeg over the top.
  4. 4Bake for 2 hours, stirring once after 30 minutes.
  5. 5Rest 10 minutes before serving.
Serve it like this

Spoon into warm bowls with a share of the golden skin each and a spoon of jam on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Baked rice pudding: a bread or rice, a side, something to drink and something sweet.

A little snack Chip butty45 min
A little snack Pigs in blankets35 min
To drink Lemon barley water30 min
To drink Elderflower pressé3 min
Sign up to send it to your cook