Baked Rice Pudding
Bah! So what if there is a recession? Who needs pounds if you can enjoy decadent desserts with mere pennies?
Admittedly, this is the first recipe I post that I don’t actually eat. I’ve tasted a mouthful and all was jolly good but since I’m lactose intolerant I have always been averse to milk-based dishes. Another reason is I simply don’t like the taste of milk but it’s another matter entirely when it comes to yogurt, cream, cheese and chocolate!
Anyway, The Boys freak out about this pudding. Typically it is prepared on a lazy Saturday afternoon and after a long nap it is slowly enjoyed. What is the best part of this dish? According to Neil the nutmeg skin on top!
Recipe from The Thrifty Kitchen.
Baked Rice Pudding
Preparation: 15 mins – Cooking: 2 hours
Ingredients
- 15ml (1 tbsp) melted butter
- 115g (4 oz) pudding rice
- 55g (2 oz) caster sugar
- 850ml (1½ pints) full-fat milk
- 2.5ml (½ tsp) vanilla extract
- 40g (1½ oz) unsalted butter
- nutmeg
- Preheat the oven to 150°C (fan 130°C/300°F/gas 2).
- Grease a 1.2 litre (2-pint) baking dish with the melted butter, place the rice in the dish and sprinkle with the sugar. Heat the milk in a saucepan until almost boiling – don’t allow the milk to burn – and then pour it over the rice. Add the vanilla extract and mix everything together well.
- Cut the butter into small chunks and scatter over the top together with some freshly grated nutmeg – enough to give it a good dusting.
- Place the dish in the oven and bake for 1½ – 2 hours until the pudding has gone golden on top.
Note
Neil enjoys a splash of cold milk in his bowl in order to lubricate the contents as well as cool it down a bit.
Sorry to hear about the lactose intolerance. I feel your pain, which is why I’m getting out the full fat coconut milk and drizzling coconut oil on top instead of butter. I can taste it now. Thank you!
by Laurel
on 08. Nov, 2009
Hi MIchelle,
I have never had a baked rice pudding, but once saw the recipe in “The Big Book of Great British Recipes” by Roz Denny. Here in India we are very fond of this dish, but cook it in flame, and use either sugar or jaggery as the sweetener. You can have a look at it here – http://bengalicuisine.net/2008/08/24/chaler-payesh/
by Sudeshna
on 08. Nov, 2009
Your rice pudding looks delicious!
by Jessica
on 09. Nov, 2009
sounds like a wonderful, comforting dessert. i like to add cardamoms to my rice pudding
beautiful pictures as always..i love the littel refelction on the spoon!
by Veggie Belly
on 09. Nov, 2009
I’ve finally made this! It was yummy. I used two cans of full fat coconut milk (the kind I use is over half coconut cream). I had some palm sugar on hand so I used that thinking it would go well with the coconut milk, then I added about 1/4 mango puree just for grins. I think next time I’ll replace some of the coconut milk with the puree because I couldn’t even taste it; I just poured some of it over the top when it was done. If you do this you really don’t need the extra fat on top (I used some coconut oil since I can’t do dairy) and it just pooled up. I did end up finishing with a bit more palm sugar and freshly grated nutmeg before baking because I was too lazy to get the cardamom out.
Thanks for the recipe. I’ll be doing this again. It’s so simple.
by Laurel
on 22. Nov, 2009
This looks pretty delicious
I had a rice pudding souffle at Launceston Place recently and fell in love with it. Granted that if I try to make a souffle it would probably fail, this might be a better option!
by catty
on 29. Nov, 2009
[...] Baked Rice Pudding [...]
by Ryžių pudingas. « Spicecoat's Blog
on 09. Dec, 2009
I’m so glad you put this recipe up, I LOVE this!
by Robyn
on 13. Feb, 2010
[...] a big fan of rice pudding, Neil adored this rice pudding that was ultra easy to prepare and slowly but surely cooked in the oven at a low [...]
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on 15. May, 2010