Rice pudding is a basic and it's easy, once you know how. The texture should be soft and creamy and the flavour subtly sweet with only a hint of spice.
3 tbsp pudding rice
50 g (2 oz) sugar
600 ml (1 pint) milk
1 cinnamon stick or 1/2 tsp grated nutmeg
Knob of butter
1. Put the rice and sugar in a shallow ovenproof dish. Pour on the milk and add the cinnamon or nutmeg with the butter.
2. Bake in a very hot oven (230°C/450°F or Gas Mark 8) for 10 to 15 minutes or until the pudding is bubbling and a skin has formed.
3. Lower the heat to very cool (140°C/275°F or Gas Mark 1) and bake for a further 1 hour or until the pudding is soft and creamy and the skin is golden in colour.
4. Remove the cinnamon stick, if used. Serve straight from the baking dish.
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