Desserts
British
BritishRice Pudding
Comforting baked rice pudding three ways, from a quick stovetop bowl to a slow-baked vanilla and clotted cream version with a burnished skin. Each tier deepens the richness and aromatics.
Vegetarian
Gluten-free
Nut-free
Better version
Oven-baked in butter and whole milk with a touch of double cream and a nutmeg skin.
Per serving£0.85
Total cost£3.40
Time2 hr 10 min
Ingredients for 4
- 110 g pudding rice
- 800 ml whole milk
- 100 ml double cream
- 50 g golden caster sugar
- 25 g butter , plus extra for the dish
- 1 tsp vanilla bean paste
- 1 lemon , zest only
- ½ tsp freshly grated nutmeg
Method
- Heat the oven to 150C fan and butter a baking dish.
- Scatter in the rice and sugar, then pour over the milk, cream, vanilla and lemon zest.
- Stir, then dot the surface with butter and grate over the nutmeg.
- Bake for about 2 hours until set with a golden skin, stirring once after 30 minutes.
- Rest for 10 minutes before serving so it thickens.
Equipment
- baking dish
- grater
The three ways, side by side
Budget
Quick stovetop pud with pudding rice, value milk and a little sugar.
Better
Oven-baked in butter and whole milk with a touch of double cream and a nutmeg skin.
Ultimate
Slow-baked Carnaroli pudding with vanilla pod, clotted cream and a bay-infused milk, finished with a brûléed crust.
