Baked Rice Pudding
Baked Rice Pudding takes about 2 h 10 min and serves 6. It needs 7 ingredients: arborio rice, milk, double cream, caster sugar, butter, and nutmeg. It is rated easy to make.
- Total time
- 2 h 10 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 120 g pudding rice or arborio
- 1 litre whole milk
- 150 ml double cream
- 80 g caster sugar
- 25 g butter
- a whole nutmeg, for grating
- jam, to serve
Method
Everything in cold
Stir the rice, milk, cream and sugar together in a buttered baking dish. Everything goes in cold and unheated — this pudding is cooked entirely by the oven.
Butter and nutmeg on top
Dot the butter over the surface and grate nutmeg generously across it. The butter melts into a film that becomes the browned skin, which for most people is the entire point.
Bake very low
Bake at 140°C, undisturbed, for two hours. Any hotter and the milk boils, the proteins tighten, and it splits into grains and watery liquid instead of going creamy.
2 hJudge it
It is ready when the top is deeply browned and the pudding beneath is loose rather than stiff. It thickens a lot as it cools, so pull it while it still looks slightly too runny.
Serve
Serve warm with a spoonful of jam. Reheat leftovers with a splash of milk stirred through.
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