Traditional Baked English Rice Pudding

Submitted by mortarandpestle

"A proper rice pudding is smooth & creamy with just a hind of spices. Serve it with a spoonful of thick cherry jam or icecream. You can also add more spice or less depending on taste"

 

• Ready In: 3hrs
• Ingredients: 7
• Serves: 4

ingredients

• 600 ml whole milk
• 1 vanilla bean
• 118.29 ml short-grain rice
• 44.37 ml caster sugar
• 29.58 ml butter
• 4.92 ml cinnamon
• 4.92 ml nutmeg

directions

1. Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
2. Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
3. Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
4. Allow the pudding to finish cooking for the final 40 minutes without stirring.

Reviews

[Carol C.]

I made this recipe to exact ingredient and wasn't overly keen, too much of the spice and not sweet enough. I would probably use some cream next time too.