Baked Rice Pudding
Baked Rice Pudding is rich, creamy, and the perfect dessert. Baking the rice pudding produces thick pudding like rice with a gorgeous thick custard like skin top. The skin is the best part!! Made with Pudding Rice the texture is perfect!
This recipe brings back so many great childhood memories! My mom used to make it when I was growing up and it was always my absolute favourite. My sisters and I would wait so patiently for the rice to cook, for the pudding to bake, and then finally for it to cool off enough for us to eat it. Of course it never lasted very long before it was gone.
This recipe is tried and true and it’s been in the family for plenty of years. My granny always made it when my mum was growing up, she eventually copied the recipe then passed it on to us.
Let me tell you its delicious. It’s chewy, sweet, and creamy. Perfect hot or cold. Cold rice pudding is delicious.
- 200g/1 cup Pudding Rice
- 1½ cups water
- 3tbsp Sugar
- 1tbsp butter
- 2 cups whole milk
- 2tsp ground nutmeg
- Preheat oven to 425F/200C/Gas 7.
- Add rice and water to a baking dish, bake for 30 mins.
- Once rice has soaked up all the water stir in the butter and sugar followed by the milk. Sprinkle the nutmeg over the top.
- Return back to the oven for another 30 - 40 minutes or until the top has a nice golden colour.
- Serve hot or cold.
