Vanilla and nutmeg baked rice pudding

7 Reviews

Portion size: Serves 4
Hands-on time 10 min, oven time 2¼ hours
Difficulty: easy

Gluten-free

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There’s nothing more comforting than a bowl full of old fashioned rice pudding with a dollop of jam.

You might also love our warm vanilla rice pud with golden syrup.

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Ingredients

10g unsalted butter
40g caster sugar
80g pudding rice
600ml whole milk
200ml single cream
1 bay leaf
1 vanilla pod, split
Pinch freshly grated nutmeg
Jam to serve (optional)

You’ll also need

1 litre ovenproof dish

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Method

Heat the oven to 150°C/130°C fan/gas 2. Grease a 1 litre ovenproof dish with the butter. Put the sugar, rice, milk, cream and bay leaf in a medium mixing bowl. Scrape out the seeds from the vanilla pod, then add the seeds and the scraped pod to the bowl and stir to combine. Pour into the prepared dish.
Sprinkle over the nutmeg, then bake in the oven for 2 hours 15 minutes. Once ready, there will be a brown skin on top of the pudding, and the rice will have swelled and become tender.
Make a hole in the pudding skin and remove the bay leaf and vanilla pod, then serve straightaway – with a dollop of jam if you want to.
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Nutrition

323kcals Calories
17.2g (10.9g saturated) Fat
8g Protein
33.9g (17.7g sugars) Carbs
0.3g Fibre
0.2g Salt

Make Ahead

Prepare the rice pudding up to the end of step 1 and keep in the fridge, covered with cling film, for up to 48 hours. Or bake the puddings to the end of step 2 up to 2 days in advance. Leave to cool, then cover with cling film and keep in the fridge. To reheat, warm in an oven heated to 180°C/160°C fan/gas 4 for 25-30 minutes, covered with foil, until heated through.