Traditional Baked Rice Pudding



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-skimmed milk – use full-fat milk.

To make enough for 4 people you will need 50 g (2 oz) short grain white rice and 600 ml (1 pint) milk.

  1. Rinse the rice and put it in a buttered 900 ml (1½ pint) ovenproof dish. Stir in 2 tablespoons soft light brown sugar, the finely grated rind of 1 small lemon, a pinch of salt and 600 ml (1 pint) milk.

  2. Dot the top of the pudding all over with little pieces of butter and freshly grated nutmeg and bake, uncovered, in a preheated oven, 150°C, 300°F, Gas Mark 2 for 1–1 1/2 hours, stirring once after the first 30 minutes.