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Rice Pudding

Preparation time: 25 minutes

Cooking time: 60 to 90 minutes

Serves: 4

Ingredients

  • 40g Butter
  • 120g Pudding rice
  • 75g Caster Sugar
  • 1l Full fat Milk
  • 150ml Double cream
  • Salt to taste

Method

  • Preheat the oven to 140°C
  • Melt the 40g of butter in a heavy-based casserole dish* (20 x 30cm or so) over a medium heat
  • Add the 120g of rice and stir to coat it in butter
  • Add the 75g of caster sugar and stir until dissolved, continuing until the rice swells and becomes sticky (this shouldn't take longer than a few minutes)
  • Heat the 1l of milk up in the microwave for 2 minutes (pouring cold milk into the hot dish or pan can causes quite a reaction)
  • Add the warmed milk and stir until no lumps of rice remain
  • Add the 150ml double cream and bring to a simmer (be careful it doesn't bubble over)
  • Add a pinch of salt if you'd like
  • Then bake in the oven for 60 to 90 minutes, until there is a thin skin on the surface and the pudding only just wobbles in the centre

Notes

Cover the pudding with foil if the surface is browning too quickly.

*As we don't have a casserole dish, we use a large pot to prepare everything and then transfer it to a glass Pyrex dish (which can't be used on the hob) when it's ready to go in the oven.