125 minutes
Indulge in the timeless comfort of our Classic Creamy Rice Pudding. This low-fat dessert delivers a smooth, velvety texture that pairs perfectly with a dollop of your favorite jam or a handful of fresh fruit. Whether you're wrapping up a family dinner or treating yourself to a sweet, simple pleasure, this rice pudding is sure to satisfy.
Pudding Rice, washed and drained
0 oz
Unsalted Butter, for greasing the dish
to taste
0 oz
0.25 fluid ounces
Nutmeg, grated
pinches
Lemon Zest, optional
0 strip
Bay Leaf, optional
each
1. Preheat and Prep
Preheat your oven to 150°C (130°C fan-assisted or gas mark 2). Wash the pudding rice in a sieve under cold running water until the water runs clear, then drain thoroughly. Generously butter an 850ml baking dish to prevent sticking.
2. Assemble the Pudding
Into the buttered dish, add the washed and drained rice and the sugar. Gently mix to distribute the sugar evenly. Pour the semi-skimmed milk over the rice and sugar mixture and stir to combine. Sprinkle the pinch of grated nutmeg across the top for a hint of warm spice, or lay a strip of lemon zest to infuse a citrus note (if using a bay leaf, place it on top now).
3. Bake the Pudding
Place the dish in the center of the preheated oven. Bake for approximately 2 hours. You'll know it's done when the pudding has a gentle wobble in the middle when the dish is lightly shaken.
Infuse the milk with a scraped vanilla bean for a more intense and aromatic vanilla flavor.
Add a cinnamon stick during cooking, and sprinkle with ground cinnamon before serving.
Cook diced apples with cinnamon and fold into the pudding for a comforting autumnal variant.
Stir in a couple of tablespoons of cocoa powder or some chocolate chips at the end of the cooking process to create a chocolate rice pudding. Top with whipped cream and chocolate shavings for an indulgent treat.
Mix in chopped chocolate or cocoa powder to create a rich, chocolatey version.
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