These days you can buy ready made rice pudding that, the maker's claim, is as good as traditional, home made rice pudding. Well tinned, frozen or chilled, store bought, rice pudding is quick to prepare, easy to cook, sometimes cheap and usually convenient but it is no match for the real McCoy.
There are many variations of a traditional rice pudding, but this 1-2-3 is for a basic recipe. Once you know this recipe you can replace full fat milk with semi skimmed milk, use a jasmine infused rice and more.
Home-made Rice Pudding can be a little time consuming but it is well worth the effort. In fact there is very little effort needed and most of the time is due to the cooking time. So, let's get cooking!
To Serve 4 People:
Preheat the oven to:
170C / 325F / Gas Mark 3.
If your oven is fan assisted adjust the temperature according to the manufacturer's instructions.
The Oven Dish
Placing in your oven
Stir this mixture carefully, adding the knob of butter, if desired. Although this is not necessary, the butter will make the rice pudding taste more creamy.
Sprinkle the top of the pudding with nutmeg if desired. This will add a great traditional taste to the pudding but it is optional.
Place the ovenproof dish and its contents in the centre of the oven.
Stir the rice pudding mixture after 30 minutes. You may also want to turn the dish around, back to front, in the oven so that it cooks evenly.
Cooking time in total is 11/2 to 2 hours or until the surface of the pudding is a nice golden brown and the pudding is creamy.
You will need
Tips, Tricks, Hints & Warnings
Quick alternative ways to cook rice pudding
On the hob:-
In the microwave:-
For a 650w microwave:-
Do not leave either of these dishes cooking completely unattended in case they boil over. Both of these recipes cut the cooking time. They make a tasty rice pudding but are not as good as the traditional, oven recipe.
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