Baked rice pudding recipe
This classic rice pudding recipe baked in the oven will transport you back to childhood. A traditional nursery food loved by everyone in the family members, it’s smooth, comforting, satisfying, and delicious.
BAKED RICE PUDDING
Baked rice pudding must be the most comfortable food. It’s creamy, rich, and calming. It transports you back to childhood. Fresh from the oven, there’s nothing better than it.
Rice pudding that is classic Creamy and cooked in a pan that is placed on the stovetop
Most popular British puddings There aren’t many things that are as soothing as a rice pudding. Delicious and creamy, it simmers for a long time at the table while you work with other things. It’s a simple, easy, single-pot recipe that will make everyone happy and causes the least amount of dishes to wash up.
There are many ways to make a rice pudding recipe, the one that baking rice pudding recipe the most classic and most delicious. However, the skin isn’t created the same way if made in a pot or pressure cooker, and you’ll not get precisely the same taste.
Serve your traditional baked rice pudding with a dollop of jam to give it an authentic ‘back to the past style.
BAKED RICE PUDDING INGREDIENTS
Rice pudding (or other white rice with short grains. You can use risotto rice if you like.
Milk of any kind; I prefer semi-skimmed.
Cream Double or thick cream (see notes on the variations).
VanillaVanilla is ultimately required, but I do like it. It would be best to use authentic vanilla paste or extract instead of the artificial vanilla essence that isn’t as delicious.
Sugar Golden Caster Sugar is preferred.
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Nutmeg is a traditional format; however still not necessary.
ButterJust a bit of it, salted or unaltered, to coat the dish.
HOW TO MAKE BAKED RICE PUDDING – STEP BY STEP
Before you begin, I was hoping you could go through my step-by-step directions with images, tips, and tricks to ensure you make the right choice every time.
Scroll down to find the recipe card that includes the quantities and additional tips at the end of the page.
The first step is – Preheat the oven to 140 deg C (fan) (fan) or 282 degrees (fan) (gas). Mark 3. Butter an oven-proof serving dish (choose one that is shallow, like a dish that is 1 liter in size). Use your fingers or cooking paper to spread butter all over.
Step 2 Add the cream, milk sugar, vanilla, and milk. Stir it well, after which add rice.
Step 3Mix into the rice. There is a lot of liquid at this point, but the rice will need this liquid and take it in.
Step 4 Sprinkle some nuts over the pudding and bake in the oven.
Phase Five Then bake for approximately an hour and a half until golden skin appears. Rice should appear tender and cooked. Serve and have a great time.
Be aware that if you examine the pudding halfway or towards when it is done cooking, it may appear to be too many liquids. It is quickly absorbed, but only after the pudding begins cooling.
Rice pudding is usually served by itself or with a teaspoon of jam filled on top. It is done either cold or hot, and using leftovers is straightforward.
When it is cool, it will become less dense and drier. Drizzle a little extra cream over it if you like.
Rice pudding is usually served with jam on the spoon, especially for children. Adults might like some fruit, like roasting plums, for a light topping.
Flavor You can add a little more or less vanilla. Switch the nutmeg in for cardamom pods, cloves, cinnamon, or bay leaves.
Citrussubstitute the vanilla with orange or lemon zest for a hint of citrus.
Mix in a handful of raisins or sultanas to give it a bit of attraction.
SpicesIf you aren’t a fan of spice blends, consider adding some cardamom pods or sprinkles of cinnamon (or shorter pieces of cinnamon sticks), a couple of cloves, or even the bay leaf.
Cream You can make this recipe with just one cream, but you need 200ml of cream and 550ml of milk.
Make it sweeter if you like. You can increase the sugar or even opt for dark brown sugar to give it the caramel/toffee flavor. However, you’ll not want the rice to be too sweet when serving the dish with jam.
The Skinnyrice pudding You can also use skimmed milk, but I wonder if it’s as excellent. Better to serve a tiny portion of a proper rice pudding baked!
The traditional rice pudding should be eaten immediately because I like it hot, and the texture changes after it’s cooled. Some people prefer it chilled, however, and it’s okay!
Refrigerator – Store your rice pudding in the fridge for three days. Then, reheat it on your stove or microwave. It is possible to add more milk or cream to help it loosen.
FreezerRice pudding can be frozen! Let it cool before packing it in an airtight container and freeze for 3 to 6 months. Defrost it and then reheat it. It may also require more liquid before you heat it.
MORE PUDDING RECIPES / RELATED RECIPES
The blackberry, apple, and steam-cooked pudding is A lovely warm autumn pudding that is deliciously light and filling.
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TRADITIONAL BAKED RICE PUDDING
The classic rice pudding is creamy, rich, and filling; it’s a warm hug of a dessert that will make everyone smile. Servings: 6 People Author: Helen Best-Shaw Prep Time 5 minutes minsCook Time 1 hour 30 minutes mins Cook Mode Make sure your screen isn’t going in darkness
Preheat the oven to 140 deg C (fan) or 220 degrees (fan) or Gas Mark 3. Butter a shallow oven-proof 1-liter serving dish.
Add the cream, milk, sugar, vanilla, and milk to the dish. Mix well, then add the rice.
Grate or sprinkle a little cinnamon over the pudding and bake in the oven.
Bake for approximately an hour and a half until a golden skin appears and the rice is tender and perfectly cooked. Serve and have a great time.