📝 About This Recipe
A quintessential British comfort classic, this slow-baked rice pudding is the epitome of nursery food at its finest. Unlike stovetop versions, the oven-baked method creates a legendary golden-brown skin on top while the short-grain rice swells in a bath of sweetened, vanilla-infused milk until it reaches a velvety, pourable consistency. It is a nostalgic hug in a bowl, balancing the earthy warmth of freshly grated nutmeg with the luxurious richness of whole milk and heavy cream.
🥗 Ingredients
The Pudding Base
- 100 grams Pudding Rice (short-grain white rice, such as Arborio or Pearl rice)
- 700 ml Whole Milk (full-fat is essential for creaminess)
- 150 ml Heavy Cream (also known as double cream)
- 50 grams Superfine Sugar (caster sugar)
- 25 grams Unsalted Butter (plus extra for greasing the dish)
- 1 teaspoon Vanilla Bean Paste (or the seeds from one vanilla pod)
- 1 pinch Salt (flaky sea salt)
The Topping
- 1/2 teaspoon Whole Nutmeg (freshly grated)
- 1 tablespoon Demerara Sugar (for a slight crunch on the skin)
- 10 grams Cold Butter (cut into tiny dots)
Optional Accompaniments
- 2-3 tablespoons Strawberry or Raspberry Jam (for swirling)
- 1/2 cup Fresh Blackberries (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F/Gas Mark 2). A low and slow temperature is the secret to preventing the milk from curdling and ensuring the rice becomes tender.
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2
Generously grease a 1.5-liter capacity ovenproof baking dish or deep pie dish with unsalted butter. Ensure you coat the sides well to prevent the rice from sticking.
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3
Rinse the pudding rice under cold running water in a fine-mesh sieve for about 30 seconds to remove excess surface starch, then drain thoroughly.
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4
Place the rinsed rice, superfine sugar, and a pinch of salt into the prepared baking dish and toss them together slightly.
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5
In a small saucepan, combine the whole milk, heavy cream, and vanilla bean paste. Heat gently over medium heat just until it begins to steam—do not let it reach a boil.
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6
Pour the warm milk mixture over the rice and sugar in the baking dish. Stir well to ensure the sugar has dissolved and the rice is evenly distributed.
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7
Cut the 25g of butter into small cubes and dot them across the surface of the milk.
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8
Grate the fresh nutmeg generously over the top. This will form the characteristic aromatic 'skin' that British rice pudding is famous for.
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9
Carefully place the dish in the center of the oven. Bake for 30 minutes, then briefly open the oven and give the pudding one gentle stir to prevent the rice from clumping at the bottom.
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10
Continue baking undisturbed for another 1.5 to 2 hours. The pudding is ready when it has a thick, golden-brown skin and the rice is soft when pressed against the side of the dish.
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11
If the skin is looking pale toward the end, sprinkle the Demerara sugar and dots of cold butter over the top and turn the heat up to 180°C for the final 10 minutes.
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12
Remove from the oven. The pudding should still have a slight 'wobble' in the center; it will thicken significantly as it cools.
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13
Let the pudding rest for 10-15 minutes before serving. This resting period allows the starches to set into a creamy, luxurious consistency.
💡 Chef's Tips
Always use short-grain 'pudding' rice; long-grain rice like Basmati will remain too firm and won't release the necessary starch. If you prefer no skin, cover the dish with foil for the first 90 minutes of baking, then uncover for the final 30. Never boil the milk before adding it to the rice, as this can cause the proteins to break down too quickly in the oven. If the pudding looks too dry before it is finished, gently pour a little extra warm milk around the edges. For a citrus twist, add a long strip of lemon or orange zest to the milk while heating, then remove it before baking.
🍽️ Serving Suggestions
Serve warm with a generous dollop of tart raspberry jam or damson plum preserves. Pair with a glass of chilled dessert wine or a hot cup of strong Earl Grey tea. Top with a handful of fresh seasonal berries to cut through the richness of the cream. For the ultimate indulgence, serve with a side of cold pouring cream or a scoop of clotted cream. Leftovers are delicious cold the next day, thinned with a splash of cold milk if it has set too firm.