Puddings & Desserts · Northern England

Old-Fashioned Baked Rice Pudding

Name: Old-Fashioned Baked Rice Pudding
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: Serves 4–6
Cuisine: British
Ingredients: 100g short-grain pudding rice; 1 litre whole milk; 50g caster sugar; 25g butter; 1 tsp vanilla or a strip of lemon peel; Whole nutmeg, grated; Jam or stewed fruit, to serve

Short-grain rice baked long and slow in sweetened milk under a burnished nutmeg skin — the nursery pudding that divides families over whether the skin is the best bit. (It is.)

Prep: 5 min
Cook: 150 min
Total: 155 min
Yield: Serves 4–6
Difficulty: Easy
Era: Victorian nursery

Ingredients

100g short-grain pudding rice
1 litre whole milk
50g caster sugar; 25g butter
1 tsp vanilla or a strip of lemon peel
Whole nutmeg, grated
Jam or stewed fruit, to serve

Method

Oven150°C300°FFan 130°CGas 2

Butter a baking dish; add the rice, sugar and milk and stir.
Add the vanilla, dot with butter and grate over nutmeg generously.
Bake at 150°C / 300°F (fan 130°C, gas 2) for 2–2½ hours, stirring twice in the first hour.
It’s ready when creamy beneath and deeply bronzed on top.
Serve warm with a spoon of jam melting into it.

Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.