Rice pudding is one of the classic comfort food puds. Although you can buy it in cans and cartons there is nothing quite like a homemade baked creamy rice pudding with a gorgeous golden buttery skin. It takes no effort at all but needs a couple of hours cooking so it’s one to pop in the oven at the same time as cooking a casserole or roast. You can speed up the cooking time by cooking it on the hob but it tastes much nicer when baked. Pudding rice is a short grain rice which swells and becomes sticky when cooked, giving a lovely creamy texture to the pudding. Serve with a dollop of sweet strawberry jam or a drizzle of golden syrup for a steaming, warming winter pud.
- 600ml full-fat milk
- 3tbsp short grain pudding rice
- 2tbsp caster sugar
- Knob of butter
- Freshly grated nutmeg
Preheat the oven to 150°C/300°F/Gas Mark 2. Pour the milk into a pan and heat to just below boiling. While the milk is heating, place the rice and sugar in a 900ml baking dish.
Pour the hot milk over the rice and sugar and stir to mix. Add the knob of butter and grate a little nutmeg over the top.
Bake for about 2 hrs, stirring after about 30 mins, until the rice is cooked and the pudding has a golden skin on the top. Serve warm on its own or with fresh fruit, stewed fruit or jam.
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For a fruity pudding add 50g dried fruit and the finely grated zest of 1 orange before baking.