Baked Rice Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Serve this warm with a blob of home-made jam.


  • 2 oz (50 g) short grain rice
  • ½ pint (300 ml) milk
  • ½ pint (300 ml) single cream
  • 1 oz (25 g) caster sugar
  • Grated nutmeg
  • ½ oz (15 g) butter


Wash the rice well and place in the bottom of a pint (900 ml) buttered dish. Pour on the milk and allow to soak for 1 hour. Stir in the cream and sugar, sprinkle the top with nutmeg and dot with butter. Bake at gas mark 2, 300°F (150°C) for 2 to 2½ hours until the rice is soft and creamy and the top a crusty golden brown.