Recipe

Oven Baked Rice Pudding

All Recipes / Dessert / Pudding

Slow oven baked rice pudding made with full fat and tinned evaporated milk. 

6
10 minutes
2 hours 15 minutes or so
150°C

Ingredients

  • 150g pudding rice
  • 50g caster sugar
  • 1 x 410g can evaporated milk
  • 900ml whole milk
    - full fat
  • 1 vanilla pod
    - split
  • 50g unsalted butter
  • Fresh nutmeg
    - to grate lightly on the top, or pinch of ground

Instructions

  • Prepare oven proof baking dish:
  • 01 Grease the baking dish heavily all over with 25g of softened unsalted butter.
  • Assemble for baking:
  • 02 Place all dry ingredients into a bowl, top with milk, evaporated milk. Sprinkle with grated nutmeg and cubes of butter.
  • Bake:
  • 03 Place in the oven and cook slowly until rice is soft and creamy with a delicious buttery skin has formed all over the top. Half way through cooking and using a fork, I recommend to give the pudding a stir.
  • Serve:
  • 04 Enjoy hot or cold with whipped cream.

Notes

If you prefer a more liquid rice pudding, add more evaporated or full cream milk during cooking.

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