Vanilla and nutmeg baked rice pudding
- February 2016
- Serves 4
- Hands-on time 10 min, oven time 2¼ hours
There’s nothing more comforting than a bowl full of old fashioned rice pudding with a dollop of jam.
- Gluten-free recipes
- 17.2g (10.9g saturated)
- 33.9g (17.7g sugars)
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.
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