Baked Rice Pudding was one of my favourites growing up. This recipe comes from a very old book of my Mum’s, ‘The Dairy Book of Home Cookery’. The book may be old but the recipe has stood the test of time. Once the pudding is baked you get a lovely brown skin on the top. In our house, the skin was very sought after and was always divided equally between us! When you take the pudding out of the oven you may think that it is not thick enough. However, once you give it a stir it will thicken up, and you will be left with a homely, comforting pudding.
Serves: 2 adults and 2 children
Prep Time: 5 mins + 30 mins soaking
Cooking Time: 2 hours
milk either full fat or semi skimmed
nutmeg either whole or pre grated
- Butter a casserole dish that will hold 1.5 pints of milk.
- Add the milk and pudding rice to the dish. Stir, and leave for 30 minutes to allow the rice to soften.
- Preheat the oven to 150’C/140’C no fan/Gas mark 2.
- Once the soaking time is up, add the sugar and stir again. Grate a good dusting of nutmeg over the top.
- Put the dish into the oven and cook for 2 hours. When ready, the rice will have softened and you will have a lovely thick pudding.
- Serve as it is, or with some stewed fruit of your choice.