This scrumptious rice pudding recipe shows how to make one of the great British classic comfort food puds. Although you can buy it in cans and cartons, there’s nothing quite like a homemade hot creamy rice pudding with a gorgeous golden buttery top. 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.
Here’s how to make your own raspberry jam to serve with this delicious 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.
Top tip for making Rice pudding
For a fruity pudding add 50g dried fruit and the finely grated zest of 1 orange before baking.