Baked rice pudding recipe
How to make a creamy, dreamy baked rice pudding – perfect for when you're in need of some comfort.
Ingredients
- 50 g butter
- 75 g caster sugar
- 100 g round grain pudding rice
- 1 litre whole milk
- 0.5 lemon, zest only
- 0.5 vanilla pod, split lengthways
- 150 ml double cream
- 1 pinch salt
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 125 mins
- Serves: 6
Step-by-step
- Preheat the oven to 140C/275F/gas mark 1. Melt the butter in a deep saucepan and add the sugar. Stir around and heat gently until gooey and golden.
- Add the rice and continue stirring until each grain looks puffy and pale around the edges. Next, pour in the milk and continue to stir constantly with a wooden spoon to disperse any lumps.
- De-seed the vanilla pod and add the seeds – plus the empty pod – to the milky mix. Pour in the cream, lemon zest and salt, and bring to a simmer. Remove the empty vanilla pod and transfer the milky rice to a baking dish.
- Bake in the oven for two hours or so, until the pudding has developed a golden brown skin and is just beginning to set. Leave to stand at room temperature for at least 25 minutes, to allow the flavours to develop – rice pudding should never be eaten straight from the oven. Enjoy in hearty quantities, perhaps with a blob of jam in the middle.
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