Baked Rice Pudding
Pudding rice, milk, sugar and nutmeg baked for two hours until a brown skin forms on top. The skin is the entire argument in most families.
Photograph credit: Creamy rice pudding topped with raisins. A simple, homemade comfort food to brighten the… by Sohail Anwar · CC0 1.0 · Wordpress
Where This Goes Wrong
Baked, not simmered. Stirring makes it gluey.
Do not stir it at all once it is in the oven.
Butter on the surface is what browns the skin.
Making Baked Rice Pudding
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Butter a wide shallow ovenproof dish.
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Put the rice, milk, cream, caster sugar, vanilla, lemon zest and salt into the dish and stir once to combine.
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Dot the butter over the surface and grate the nutmeg over.
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Bake at 140°C / 285°F fan / 160°C / 320°F / gas 3 for 2 hours, without stirring at any point.
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Look at it after 90 minutes and, if the top is browning too fast, cover it loosely with foil for the remaining time.
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The pudding is ready when the rice is soft, the liquid is thick and a deep brown skin has formed.
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Scatter with demerara and rest 10 minutes before serving.
Related guide: Choosing rice.
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What's Going On Here
Baked, not simmered, and at a low temperature for two full hours. On the hob you have to stir it, and stirring breaks the grains and gives a gluey pudding; in a low oven the starch releases slowly and the rice stays whole in a thick creamy liquid. Do not stir it at all once it is in, because the skin forms from the first twenty minutes and every stir buries it. Butter dotted on the surface at the start is what browns that skin.
Leftovers, Reheating and Keeping
Refrigerated for 3 days. Loosen with milk when reheating. Do not freeze.
What to Serve Alongside
- A spoonful of raspberry jam
- Stewed rhubarb
- Golden syrup
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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