Simple Rice Pudding

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 4 tablespoons rice
    • butter
    • 2 tablespoons sugar
    • salt
    • nutmeg or other flavouring
    • pints milk
    • ¼ pint double cream
    • 1 tablespoon finely shredded or chopped suet or butter
    • sultanas (optional)


    Wash the rice, and put it in a well-buttered pie dish with the sugar, salt, and a little grated nutmeg or other flavouring. Pour in milk and double cream, and sprinkle the suet, very finely shredded or chopped, over the top. Bake the pudding in a slow oven (350°F-M3) for 2 to 3 hours, or until the rice is quite soft. The slower it is cooked, the softer and creamier it will be. Sultanas may also be added if desired.