Traditional Baked Rice Pudding

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This classic old-fashioned pudding should be rich and creamy – never a solid white lump of rice.

I always use soft brown sugar for flavour, and finely grated lemon rind to make it even better.

Because the character of the pudding is to be creamy there is no point in using skimmed or semi-skimm