A classic baked British rice pudding: slow-cooked until the rice swells and softens into a thick, creamy mass, lightly scented with vanilla and freshly grated nutmeg. Rich from whole milk and double cream, with a golden skin on top, it is the kind of deeply comforting pudding that suits a cold evening or a Sunday table equally well.
20g
150g
50g
1l
100ml
1tsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 20g | — | — | |
| 2 | | 150g | — | — | |
| 3 | | 50g | — | — | |
| 4 | | 1l | — | — | |
| 5 | | 100ml | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.25tsp | — | — |
Set the oven to 150 °C and allow it to come up to temperature.
Use the butter to grease the baking dish thoroughly, coating the base and sides.
Unsalted butter · 20 g
Tip the pudding rice into the greased baking dish and spread it in an even layer.
Pudding rice · 150 gScatter the caster sugar evenly over the rice in the baking dish.
Caster sugar · 50 gPour the whole milk into the baking dish over the rice and sugar.
Whole milk · 1 lPour the double cream into the baking dish and stir briefly to combine with the milk.
Double cream · 100 mlAdd the vanilla extract to the baking dish.
Vanilla extract · 1 tspStir everything together gently until the sugar is dissolved and the ingredients are combined.
Finely grate the nutmeg into a small bowl.
Nutmeg · 0.25 tsp
Scatter the freshly grated nutmeg evenly over the surface of the rice pudding mixture.
Place the baking dish in the oven.
Bake for 30 minutes until a light skin has begun to form on the surface.
Remove the baking dish from the oven carefully using oven gloves.
Break the skin and stir the partially baked pudding gently to redistribute the rice.
Return the baking dish to the oven.
Bake for a further 65 minutes or so (in a 1.5 litre dish, conventional oven) until the rice is completely tender and the pudding is thick and creamy beneath a deep golden skin.
Remove the baking dish from the oven carefully using oven gloves.
Leave the pudding to rest and settle for 5 minutes before serving.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 150 °C and allow it to come up to temperature.⏱ 10 min |
| 2 | 20 g | | Use the butter to grease the baking dish thoroughly, coating the base and sides.⏱ 1 min |
| 3 | 150 g | | Tip the pudding rice into the greased baking dish and spread it in an even layer.⏱ 1 minResultPudding rice |
| 4 | 50 g | | Scatter the caster sugar evenly over the rice in the baking dish.⏱ 30sResultButtered rice |
| 5 | 1 l | | Pour the whole milk into the baking dish over the rice and sugar.⏱ 30sResultSweetened rice |
| 6 | 100 ml | | Pour the double cream into the baking dish and stir briefly to combine with the milk.⏱ 30sResultMilk-combined rice |
| 7 | 1 tsp | | Add the vanilla extract to the baking dish.⏱ 30sResultCream-combined rice |
| 8 | — | | Stir everything together gently until the sugar is dissolved and the ingredients are combined.⏱ 1 minResultVanilla-scented rice |
| 9 | 0.25 tsp | | Finely grate the nutmeg into a small bowl.⏱ 1 minResultFreshly grated nutmeg |
| 10 | Freshly grated nutmegstep 9 | | Scatter the freshly grated nutmeg evenly over the surface of the rice pudding mixture.⏱ 30sResultNutmeg-dusted rice |
| 11 | — | | Place the baking dish in the oven.⏱ 30sResultNutmeg-dusted rice |
| 12 | — | | Bake for 30 minutes until a light skin has begun to form on the surface.⏱ 30 minResultPartially baked rice pudding |
| 13 | — | | Remove the baking dish from the oven carefully using oven gloves.⏱ 30sResultPartially baked rice pudding |
| 14 | — | | Break the skin and stir the partially baked pudding gently to redistribute the rice.⏱ 1 minResultEvenly mixed rice pudding |
| 15 | — | | Return the baking dish to the oven.⏱ 30sResultEvenly mixed rice pudding |
| 16 | — | | Bake for a further 65 minutes or so (in a 1.5 litre dish, conventional oven) until the rice is completely tender and the pudding is thick and creamy beneath a deep golden skin.⏱ 1 hr 5 minResultBaked rice pudding |
| 17 | — | | Remove the baking dish from the oven carefully using oven gloves.⏱ 30sResultBaked rice pudding |
| 18 | — | | Leave the pudding to rest and settle for 5 minutes before serving.⏱ 5 minResultRested rice pudding |
| Total Time | 1 hr 52 min | ||
| Nutrient | Per serving |
|---|---|
| 406kcal | |
| 10g | |
| 22g | |
| 13g | |
| 37g | |
| 26g | |
| 0.2g | |
| 138mg |
A classic baked British rice pudding: slow-cooked until the rice swells and softens into a thick, creamy mass, lightly scented with vanilla and freshly grated nutmeg. Rich from whole milk and double cream, with a golden skin on top, it is the kind of deeply comforting pudding that suits a cold evening or a Sunday table equally well.
What you’ll doYou will put pudding rice and sugar in a buttered dish, pour in milk, cream and vanilla and grate nutmeg over the top. It bakes slowly in a low oven until the rice has swollen and the pudding is thick.
