Baked Rice Pudding

Method

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1. Butter a wide shallow ovenproof dish.

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2. Put the rice, milk, cream, caster sugar, vanilla, lemon zest and salt into the dish and stir once to combine.

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3. Dot the butter over the surface and grate the nutmeg over.

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4. Bake at 140C fan / 160C / gas 3 for 2 hours, without stirring at any point.

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5. 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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6. The pudding is ready when the rice is soft, the liquid is thick and a deep brown skin has formed.

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7. Scatter with demerara and rest 10 minutes before serving.

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Chef’s Tips

• 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.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A spoonful of raspberry jam
• Stewed rhubarb
• Golden syrup

Storage & Reheating

Refrigerated for 3 days. Loosen with milk when reheating. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.