Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
- Prep
- 10 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 40 min
- Serves
- 6
- Revisions
- 2
Allergens
- Milk
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Heat the oven to 150C/300F.
Butter a shallow 1.5-litre baking dish. Shallow and wide matters here, because the skin is half the point and a deep narrow dish gives you a small one.
Tip the rice into the dish and spread it out.
Scatter the caster sugar and the fine salt over the rice.
Pour in the milk and the cream and stir once to settle the rice into an even layer.
Tuck the strips of lemon zest under the surface.
Dot the cubed butter over the top.
Grate nutmeg generously across the whole surface.
Bake for 2 to 2.5 hours without stirring, until the top is deep brown and blistered and the pudding beneath has thickened to the consistency of loose porridge.
Leave it alone the whole time. Every stir breaks the skin back into the milk, and the skin is the reason for baking a rice pudding rather than boiling one on the hob.
Check at the two-hour mark by crushing a grain against the side of the dish. It should give completely, with no chalky core left in the middle.
Turn the oven down to 140C/275F and give it another 30 minutes if the top is browning faster than the rice is softening.
Rest it out of the oven for 15 minutes. It thickens as it stands, and it comes out hot enough to burn a mouth.
Lift out the strips of lemon zest.
Spoon it into bowls, giving everyone a piece of the skin.
Add a spoonful of the raspberry jam to each bowl.