Traditional Baked English Rice Pudding

Traditional Baked English Rice Pudding


4 people made this

A proper rice pudding is smooth & creamy with just a hint of spices. You can also add more spice or less depending on taste.

MortarandPestle Western Australia, Australia

Serves: 4 

  • 600 ml whole milk
  • 1 vanilla bean
  • 3 tablespoons caster sugar
  • 1/2 cup short-grain rice
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Preparation:30min  ›  Cook:2hours  ›  Extra time:1hour Other  ›  Ready in:3hours30min 

  1. Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour.
  2. Preheat the oven to 150°C.
  3. Put the rice and sugar in an oven-proof dish. Strain the milk over the rice, discarding the vanilla pod.
  4. Add the spices and stir to mix, then dot the surface with butter.
  5. Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
  6. Allow the pudding to finish cooking for the final 40 minutes without stirring.
  7. Serve hot with a spoonful of thick cherry jam or ice cream.

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