Rice pudding recipe
information
Rice pudding is a basic and it's easy, once you know how. The texture should be soft and creamy and the flavour subtly sweet with only a hint of spice.
ingredients
3 tbsp pudding rice
50 g (2 oz) sugar
600 ml (1 pint) milk
1 cinnamon stick or 1/2 tsp grated nutmeg
Knob of butter
50 g (2 oz) sugar
600 ml (1 pint) milk
1 cinnamon stick or 1/2 tsp grated nutmeg
Knob of butter
method
1. Put the rice and sugar in a shallow ovenproof dish. Pour on the milk and add the cinnamon or nutmeg with the butter.
2. Bake in a very hot oven (230°C/450°F or Gas Mark 8) for 10 to 15 minutes or until the pudding is bubbling and a skin has formed.
3. Lower the heat to very cool (140°C/275°F or Gas Mark 1) and bake for a further 1 hour or until the pudding is soft and creamy and the skin is golden in colour.
4. Remove the cinnamon stick, if used. Serve straight from the baking dish.
2. Bake in a very hot oven (230°C/450°F or Gas Mark 8) for 10 to 15 minutes or until the pudding is bubbling and a skin has formed.
3. Lower the heat to very cool (140°C/275°F or Gas Mark 1) and bake for a further 1 hour or until the pudding is soft and creamy and the skin is golden in colour.
4. Remove the cinnamon stick, if used. Serve straight from the baking dish.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
