Baked Rice Pudding
Prep time: 2hrs | Serves: 4-6
Ingredients:
150g pudding rice
1L whole milk
80g caster sugar
25g unsalted butter
5g vanilla extract (or seeds from ½ vanilla pod)
1g sea salt
2g ground nutmeg (for topping)
Method:
Preheat your oven to 160°C (fan 140°C). Lightly butter a medium baking dish.
Rinse the pudding rice briefly under cold water, then drain. This removes excess starch while still allowing the pudding to thicken beautifully.
Add the rice to the baking dish and pour over the whole milk. Stir in the caster sugar, vanilla and sea salt. Dot the butter evenly over the surface.
Place the dish on the middle shelf of the oven and bake uncovered for 30 minutes.
Remove from the oven and give it a gentle stir to prevent the rice settling and to help create that creamy consistency.
Sprinkle evenly with ground nutmeg and return to the oven.
Bake for a further 1 hour to 1 hour 15 minutes, stirring once halfway through. The pudding is ready when the rice is tender and a golden skin has formed on top. The centre should still have a slight wobble — it will continue to thicken as it cools.
Remove from the oven and allow to rest for 10–15 minutes before serving.
Taste and adjust next time if needed — a little more sugar for sweetness, vanilla for warmth, or even a spoon of jam stirred through when serving.
Storage:
Allow to cool fully before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of milk to loosen.
