Baked Rice Pudding Recipe
Just 5 minutes of prep, no eggs & no stirring! This rice pudding is as easy as it gets and the result is so creamy and delicious.
Servings: 4
Calories: 250kcal
Ingredients
- 100 g pudding rice
- 40 g caster sugar
- 750 ml milk
- 1 tsp vanilla extract
- A little grated nutmeg, optional
Instructions
- Heat the oven to 160°C fan, Gas 3.
- Place all the ingredients in a litre ovenproof baking dish, sprinkling the top with nutmeg if liked. Stir well.
- Bake for 90 - 110 minutes or until the rice has absorbed most of the milk. If the skin on top gets too brown, cover with foil.
Notes
- This doesn't seem like a lot of rice, but it will swell, and it will thicken more than you think. This can also be cooked on the hob on the lowest possible heat, stirring often to prevent the milk from burning.
- Use a heavy-bottomed ovenproof dish so the heat distributes evenly.
- Leave it to rest for 5 to 10 minutes after it comes out of the oven. It thickens as it sits.
- Leftovers go quite thick in the fridge, so add a splash of milk when you reheat.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 9g | Fat: 7g | Fiber: 1g | Sugar: 19g