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Rice pudding recipe

670 ratings

A baked rice pudding is the ultimate nostalgic comfort food. Rich and creamy with a golden top, it's simple cooking at its best. The basic recipe is incredibly easy to make – just mix and bake, then enjoy on its own or add your own toppings and flavour twists. See method

Serves 4
5 mins to prepare and 2 hrs 00 mins to cook
257 calories / serving
Vegetarian

Ingredients

15g unsalted butter
100g pudding rice
25g caster sugar
1 tsp ground nutmeg
700ml whole milk

Each serving contains

Energy
1080kj
257kcal 13%
Fat
11g 15%
Saturates
7g 33%
Sugars
15g 16%
Salt
0.2g 3%

of the reference intake
Carbohydrate 36g Protein 7.3g Fibre 0.4g

Method

Preheat the oven to gas 3, 160°C, fan 140°C. Grease a 1.5ltr shallow ovenproof dish with the butter, ensuring it is fully coated across the base and up the sides.
Add the pudding rice, caster sugar and nutmeg to dish and lightly mix. Pour over the milk, then stir well to combine.
Bake for 2 hrs, checking after 1 hr 45 mins, or until the rice is tender and the top is golden and just set. Serve hot.

Tip: For some simple serving suggestions, try stirring through a spoonful of jam or fruit compote, topping with grated chocolate, chopped nuts, sliced banana or poached plums. Or drizzle over golden or maple syrup. You can also vary the flavours in the pudding by swapping the nutmeg for a little ground cinnamon, vanilla extract or grated orange zest.

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