Baked rice pudding recipe – a delicious recipe with butter, caster sugar, rice, milk, lemon, vanilla pod. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 140C/275F/gas mark 1.
2
Melt the butter in a deep saucepan and add the sugar.
3
Stir around and heat gently until gooey and golden.
4
Add the rice and continue stirring until each grain looks puffy and pale around the edges.
5
Next, pour in the milk and continue to stir constantly with a wooden spoon to disperse any lumps.
6
De-seed the vanilla pod and add the seeds plus the empty pod to the milky mix.
7
Pour in the cream, lemon zest and salt, and bring to a simmer.
8
Remove the empty vanilla pod and transfer the milky rice to a baking dish.
9
Bake in the oven for two hours or so, until the pudding has developed a golden brown skin and is just beginning to set.
10
Leave to stand at room temperature for at least 25 minutes, to allow the flavours to develop rice pudding should never be eaten straight from the oven.
11
Enjoy in hearty quantities, perhaps with a blob of jam in the middle.
574
kcal
Calories
31
g
Fat
55
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 50 g (1.8oz) butter, 75 g (2.6oz) caster sugar, 100 g (3.5oz) round grain pudding rice, 1 litre whole milk, and more.
Yes, Baked rice pudding recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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