Rice pudding
A rich and creamy baked rice pudding slowly cooked with milk, cream, vanilla, and nutmeg until delicately set with a golden skin on top.
Updated : 05 March, 2026
Easy
About 20 min.
Ingredients
40 grams
Butter
100 grams
Rice
75 grams
Sugar
1 liter
Milk
150 milliliters
Heavy cream
1 teaspoon
Vanilla extract
pinch
Salt
pinch
Nutmeg
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use pudding rice or Spanish paella rice for this dish,
Step 2
Preheat the oven to 140°C / 285°F / Gas 1.
Step 3
Place a heavy-based casserole dish over medium heat and melt the butter. Add the rice and stir well so that each grain becomes coated in butter. Sprinkle in the sugar and keep stirring until it fully dissolves. Continue cooking and stirring until the rice begins to swell and becomes slightly sticky from the sugar.
Step 4
Gradually pour in the milk, stirring constantly to ensure the mixture stays smooth and no lumps form. Add the cream and vanilla, then gently heat the mixture until it reaches a simmer.
Step 5
Once the mixture begins to simmer, give it one final stir. Grate at least one-third of a nutmeg evenly over the surface.
Step 6
Transfer the dish to the oven and bake for 1-1½ hours. If the top begins to brown too quickly during baking, loosely cover the dish with foil.
Step 7
The pudding is ready when a thin, slightly wrinkled skin forms on the surface and the centre still gently wobbles when the dish is moved.
Step 8
Allow the pudding to cool slightly and serve at room temperature.
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