Description
A creamy, comforting oven-baked rice pudding made with short-grain rice, milk, cream, and a hint of nutmeg. Slow-baked until tender with a golden caramelized top, it’s the perfect nostalgic dessert for family meals.
Ingredients
- 10 g butter, for greasing the dish
- 400 g milk
- 200 g cream
- 1 tsp vanilla
- 100 g short-grain rice
- 1–2 tbsp caster sugar, to taste
- Freshly grated nutmeg, optional
Instructions
- Preheat oven to 170°C fan (340°F) or match roast temperature as close as possible.
- Grease a shallow 750 ml ovenproof dish (about 4 cm deep) with butter.
- Add milk, cream, rice, vanilla, and sugar directly to the dish. Stir to combine.
- Cover tightly with foil, sealing edges well, and bake for about 1½ hours (up to 2 hours if oven is cooler) until rice is nearly tender.
- Remove foil, increase oven temperature to 180°C fan (355°F), grate nutmeg over the top, and bake uncovered for 30 minutes until rice is soft and a golden-brown skin forms.
- Serve warm plain or with ice cream, fruit, jam, or a sprinkle of brown sugar and cinnamon.
Notes
- For dairy-free pudding, substitute plant-based milk for the cream and milk.
- Stir in spices like cinnamon, cardamom, or orange zest for variation.
- Add dried fruits such as sultanas, cranberries, or chopped apricots for texture.
- Whisk in an egg yolk with the milk and cream for a richer custard base.
- For a brûléed finish, sprinkle caster sugar on top and grill briefly.
- Store leftovers refrigerated up to 3 days; reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 6g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 40mg
