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)
- 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
- 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.
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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