Rice Pudding
Rice Pudding
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.
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 20g | — | — | ||
| 2 | 150g | — | — | ||
| 3 | 50g | — | — | ||
| 4 | 1l | — | — | ||
| 5 | 100ml | — | — | ||
| 6 | 1tsp | — | — | ||
| 7 | 0.25tsp | freshly grated | — |
Preheat
Grease the unsalted butter
Add the pudding rice to the baking dish
Add caster sugar
Add the whole milk, double cream and vanilla extract to the baking dish
Stir the vanilla rice pudding base
Grate the nutmeg
Add the grated nutmeg to the baking dish
Bake the spiced rice pudding base
Transfer the partially baked rice pudding from the baking dish to the kitchen counter
Stir the partially baked rice pudding
Transfer the partially baked rice pudding from the kitchen counter into the baking dish
Bake the partially baked rice pudding
Rest the baked pudding rice
Serve the rested pudding rice from the baking dish in the serving bowl
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 150°C | Preheat⏱ 10 min |
| 2 | 20 g | Grease the unsalted butter⏱ 1 minResultGreased unsalted butter | |
| 3 | 150 g | Add the pudding rice to the baking dish⏱ 1 minResultButtered rice | |
| 4 | 50 g | Add caster sugar⏱ 30sResultSweetened rice | |
| 5 | 1 l | Add the whole milk, double cream and vanilla extract to the baking dish⏱ 1 minResultRice pudding base | |
| 100 ml | |||
| 1 tsp | |||
| 6 | — | Stir the vanilla rice pudding base⏱ 1 minResultVanilla rice pudding base | |
| 7 | 0.25 tsp | Grate the nutmeg⏱ 1 minResultGrated nutmeg | |
| 8 | Grated nutmegstep 9 | Add the grated nutmeg to the baking dish⏱ 30sResultSpiced rice pudding base | |
| 9 | — | 150°C | Bake the spiced rice pudding baseLook foruntil a light skin has formed⏱ 30 minResultPartially baked rice pudding |
| 10 | Partially baked rice puddingstep 11 | Transfer the partially baked rice pudding from the baking dish to the kitchen counter⏱ 1 minResultPartially baked rice pudding | |
| 11 | — | Stir the partially baked rice pudding⏱ 1 minResultPartially baked rice pudding | |
| 12 | Partially baked rice puddingstep 13 | Transfer the partially baked rice pudding from the kitchen counter into the baking dish⏱ 1 minResultPartially baked rice pudding | |
| 13 | — | 150°C | Bake the partially baked rice puddingLook foruntil creamy with a golden-brown skin⏱ 1 hr 5 minResultBaked pudding rice |
| 14 | — | Rest the baked pudding rice⏱ 5 minResultRested pudding rice | |
| 15 | Rested pudding ricestep 16 | Serve the rested pudding rice from the baking dish in the serving bowl⏱ 1 minResultRice Pudding | |
| Total Time | 2 hr 7 min | ||
| Nutrient | Per serving |
|---|---|
| 406kcal | |
| 10g | |
| 25g | |
| 16g | |
| 37g | |
| 26g | |
| 0.2g | |
| 143mg |
Rice Pudding
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.
Ingredients
- Unsalted butter20 g
- Pudding rice150 g
- Caster sugar50 g
- Whole milk1 l
- Double cream100 ml
- Vanilla extract1 tsp
- Nutmeg, freshly grated0.25 tsp