Baked Rice Pudding

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

Baked Rice Pudding
Serves 4
Preparation: 15 mins – Cooking: 2 hours
  • 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
  1. Preheat the oven to 150°C (fan 130°C/300°F/gas 2).
  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.
  3. Cut the butter into small chunks and scatter over the top together with some freshly grated nutmeg – enough to give it a good dusting.
  4. Place the dish in the oven and bake for 1½ – 2 hours until the pudding has gone golden on top.

Neil enjoys a splash of cold milk in his bowl in order to lubricate the contents as well as cool it down a bit.

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  1. Laurel says

    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!

    • MIKE says

      Hi can you please tell me when to add the cardamoms?

      Like you i’m a veggie so love rice ……………..I’m thinking of adding banana to this pud !!

  2. Laurel says

    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.

  3. says

    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!


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