Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

A classic comfort dessert, this dish tastes fabulous served hot or cold. Accompany with fresh or poached seasonal fruit.

Ingredients Nutrition

Directions

  1. Preheat oven to 300f.
  2. Mix rice, sugar, milk vanilla and salt.
  3. Pour into greased baking dish.
  4. Bake 2 hours, stirring occasionally.
  5. Sprinkle with nutmeg and dot with pieces of butter about 5 minutes before fully cooked.
  6. Allow 10 minutes cooling time before serving.

Reviews

(2)
Most Helpful

I tried to make this pudding tonight and it just wouldn't set up into a pudding. I did use the correct short grain pudding rice and whole milk as instructed in the recipe. My oven was indeed correctly set to 150 C (300 F). I made no substitutions at all, and measured everything carefully. There was just still so much liquid, even after I let it cool. I wonder if the measurement of the milk is off? Some other recipes indicate baking the pudding with a lid on, perhaps this is missing from the instructions? I tried the recipe again, just to be certain I hadn't made any accidental measuring errors, and unfortunately, the results were the same (even after baking a further 30 minutes). It does set up more upon chilling and has a lovely taste.

HeatherFeather May 30, 2008

I made a mistake in reading the instructions and tried to bake this at 150f not 150c. It took almost 6 hrs, LOL. The pudding did turn out to be quite nice. I used Arborio rice and as I also used 1% milk most of the creamyness came from the rice thus giving it a difference from the standard milk fat richness. I made it for DH and even he thought that the 3 tbsp of sugar made it plenty sweet enough. Just be sure to bake it at the correct temp and you'll be happy with this recipe.

Annacia December 02, 2006

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