Classic Baked Rice Pudding with Nutmeg
This classic baked rice pudding is rich, creamy, and gently scented with vanilla and nutmeg. Slow baking gives it tender rice, a golden top, and old-fashioned comfort in every spoonful.
Servings6 Portions
Prep Time5 Mins
Cook Time90 Mins
Difficulty
Easy
Ingredients
6
- pudding rice130 g
- whole milk800 ml
- double cream170 ml
- caster sugar70 g
- vanilla bean paste2 tsp
- butter, for greasing1 tsp
- freshly grated nutmeg0.3 tsp
- fruit jam, to serve4 tbsp
Step-by-Step Instructions
01
Preheat the oven to 160°C/140°C fan/gas 3. Lightly butter a 1.5-litre baking dish. In a mixing bowl, stir together the pudding rice, caster sugar, vanilla, whole milk, and double cream until evenly combined. Pour into the prepared dish, then grate nutmeg generously over the surface.
02
Bake for about 1 hour 30 minutes, until the rice is tender, the pudding is creamy underneath, and a deep golden skin has formed on top. Let it stand for 5-10 minutes before serving warm in bowls with a spoonful of fruit jam, if liked.
Chef's Tips
Use pudding rice or another short-grain rice for the creamiest texture; long-grain rice will not soften in quite the same way. Check near the end of baking: if the pudding looks too firm, stir in a splash of warm milk around the edges. Leftovers can be chilled for up to 3 days and reheated gently with extra milk.
