Rice Pudding

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Luxuriously creamy, yet not rich, soft, melt in the mouth sweet rice with hints of vanilla, this is classic, delicious comfort dessert at its best. Made for generations in British homes, it is hands down one of the quickest and simplest desserts to prepare. It takes less than 5 minutes to put together and then requires cooking in the oven, on a low heat for quite a long time. The most difficult thing about rice pudding, is remembering to put it in the oven on time!

How do you like your rice pudding?

Obviously, the timings given here are for the consistency we enjoy. We like ours soft with a thick, creamy and milky sauce. Others prefer it thicker and dare I say, a little stodgy! As ever, with food, the only right way is the way you like to eat it. The longer you cook your rice pudding, the thicker it will become. It will also vary depending on the size of the dish you are using and ovens vary too, which can effect the cooking time.

Also, remember that it will carry on cooking after you have taken it out of the oven. It may look a little sloppy but it will thicken up as it slowly cools. I like to eat mine around 30 minutes after I have taken it out of the oven and I also love it the following day, when it will be a little thicker, either warmed up or at room temperature.

You may need to try the recipe on a couple of occasions to get it perfect for you – but it is really worth it. Remember to try and use the same size dish each time you make it and make a note of your timings. This way, when you get your perfect rice pudding, you can guarantee it will always be correct for you, every time.

Bay Leaves

If I am being fancy pants, I like to add a couple of bay leaves to the rice pudding before cooking. It sounds strange but the flavours are very complementary and I love the herby slightly floral flavour they add. Just remember to remove them before you serve the pudding though – chewing your way through a bay leaf is neither enjoyable or fancy pants! The pudding is still delicious without the bay, but if you have a couple of spare leaves, do try it.

How to make Rice Pudding

Collect all your ingredients together:

• unsalted butter
• short grain rice
• caster sugar
• milk – any dairy milk, I prefer full-fat but sometimes I use semi-skimmed or semi-skimmed mixed with a little cream
• grated nutmeg
• salt
• vanilla extract (optional)
• fresh bay leaves (optional)

It is so easy to make it barely needs any instructions. Preheat the oven to Fan Oven 130°C/150°C/300°F/Gas 2. Measure the butter into the baking dish and use this butter to grease the dish well. Weigh in the rice, sugar and milk. Grate the nutmeg over and add the salt, vanilla extract (if using) and bay leaves (if using). Stir to mix. Put in the centre of the oven and cook for 30 minutes. After 30 minutes, remove from the oven and stir well. Return to the oven and cook for a further 2 hours or until the rice is cooked through but the pudding still jiggles quite a lot in the centre. Remember it will continue to cook once you have removed it from the oven.

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How to serve Rice Pudding

There are many ways to serve rice pudding. One of my favourites is simply, straight up, as is. However, you can also serve it as an accompaniment to other dishes or as the main component of your dessert but served fully loaded to add additional texture and flavour. Examples include:

• a dollop of jam – just like at school!
• dried fruit such as dates, raisins and sultanas
• roasted seeds and nuts to add nutrients and texture
• fresh fruit such as strawberries, raspberries, blueberries, bananas, and mango
• cooked fruit such as apples, cherries, blackberries, blackcurrants, plums, apricots, gooseberries, rhubarb or summer berries
• as an accompaniment to fruit crumble or pies

When to serve Rice Pudding

Charlotte and I love rice pudding for breakfast – sounds strange but, I kid you not, you should try it! I don’t actually make a batch specifically for breakfast – you’d have to get up too early! But I always make a batch large enough to ensure there is plenty left for the following day. To serve it, think of it like porridge or overnight oats and add toppings such as fresh or dried fruit, some yogurt, seeds, nuts and/or granola. Just delicious!

To eat the skin or not to eat the skin?

There are definitely 2 distinct camps here and I am firmly in the YES camp. I just love that sweet layer infused with nutmeg. Andrew, on the other hand, is most definitely in the NO group and skilfully peels the skin off the surgical precision ensuring no trace of it remains! All the more for me!

Made this recipe?

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