A Proper Pudding SlowBaked Old Fashioned Rice Pudding
A Proper Pudding Slowbaked Old Fashioned Rice Pu
Ingredients:
Instructions:
Nutrition Facts
Hiding from the Rain with Grandmas Baked Rice Pudding
Oh my gosh, who else remembers those miserable, drizzly British afternoons? The kind where only proper comfort food would do the job.
I swear, nothing on earth beats a huge bowl of truly great Old Fashioned Rice Pudding . We are not talking about the watery stuff they served at school dinners.
This is the real deal.
We are aiming for that thick, luscious dessert. The one with the gorgeous, slightly caramelised, golden brown skin rice pudding on top.
Honestly, that skin is the best part! If you skip the skin, you are missing out completely.
Why This is the Best Rice Pudding Recipe
Forget those speedy stovetop versions entirely. This is a proper Traditional British baked rice pudding . It uses the low and slow method.
That long bake creates the magic. This technique turns simple ingredients into a rich, Baked custard rice pudding consistency.
It feels fancy, but honestly, the difficulty level is easy to medium. The prep time is just ten minutes, seriously! The recipe only asks for you to whisk up the milk and pour it over the Rice Pudding With Uncooked Rice .
Then you let the oven do all the hard work for nearly two hours.
The Secret to the Creamiest Rice Pudding Recipe
The key to achieving this fantastic texture is the type of grain. We use traditional Pudding rice recipe guidelines. If you cannot find specific pudding rice, using Rice Pudding With Arborio Rice works perfectly.
Arborio releases just the right amount of starch. That starch is what gives you the ultimate, dense creaminess.
This Slow-baked rice pudding recipe is actually high in calcium and surprisingly filling. It yields six generous servings. That is perfect for a Sunday dinner dessert.
You know, when everyone needs a bit of a warm hug after a roast.
I had a disaster last year where I tried to rush the bake. I scorched the bottom terribly! The lesson learned? Patience is non-negotiable here.
That slow heat guarantees the perfect texture and prevents burning. Ready to make some actual food memories? Let's dive into the simple list of what you need!
Essential Kit & The Magic Ingredients
Right then, let’s talk shopping list for the absolute Best Rice Pudding Recipe . Honestly, you need surprisingly few things for this Traditional British baked rice pudding .
But the quality? That really matters. This isn't just food; this is the secret to getting that perfect Grandmas Baked Rice Pudding flavour, you know?
The Core of the Creamiest Rice Pudding Recipe
We are making the Creamiest Rice Pudding Recipe possible. You need to use full-fat dairy, end of story. Don't even think about skim milk here, or you will end up with disappointment.
I learned that the hard way when I was first making this Old Fashioned Rice Pudding .
We start with the rice. You need Rice Pudding With Uncooked Rice , obviously! Grab 1/2 cup (100 g) of dedicated pudding rice.
If you can’t find that, Rice Pudding With Arborio Rice is the best substitute. It releases starch beautifully.
Now for the creamy goodness: You need 3 cups (710 ml) of whole milk. Pair that with 1 cup (240 ml) of heavy cream (or double cream, if you’re a UK local).
That high-fat ratio is essential for the dense, Baked custard rice pudding texture and forming that amazing Golden brown skin rice pudding on top.
Flavour Boosters & Easy Swaps
For sweetness, 1/3 cup (65 g) of granulated sugar is usually perfect. Don't go crazy; the slow baking really concentrates the sweetness.
My big secret? Salt. Always use a little salt! Just 1/4 teaspoon (1 g) of fine sea salt makes the difference.
If you skip the salt, the pudding tastes totally flat. It just balances the dairy and sugar perfectly.
For the finish, skip cooking the vanilla. Stir in 1 teaspoon (5 ml) of good quality vanilla paste after the bake.
And don't forget the freshly grated nutmeg. It’s non-negotiable for a genuine Slow-baked rice pudding recipe .
Essential Bits of Kit
The equipment list for this Pudding rice recipe is tiny. The main thing is your dish. You must have a sturdy oven dish.
A 2-Quart (2 Litre) ceramic or Pyrex baking dish works best. Ceramic holds the heat gently and evenly. This stops the rice from scorching on the bottom corners.
Seriously, avoid thin metal tins! They heat up way too fast. You also need a standard medium saucepan. We use that just to gently warm the dairy mixture before it goes in the oven.
That pre-warming step is key to preventing the rice from sinking. That’s it! Simple tools for serious comfort food.
Prepping for Perfection: The Ultimate Old Fashioned Rice Pudding
Honestly, making a truly amazing Old Fashioned Rice Pudding is not hard. It just needs patience. You are making comfort food history here! Forget those runny stovetop versions.
We are aiming for that proper Traditional British baked rice pudding . The one your nan used to make. If you follow these simple steps, you'll nail the Creamiest Rice Pudding Recipe ever.
Getting Organized: The Secret to Custardy Success
My mum always said organization is half the battle. We call it mise en place . It just means having everything ready to go.
First, set your oven low. We want gentle heat. Set it to a slow 300° F ( 150° C) . This low temperature is key.
Anything hotter risks burning the milk on the bottom. Give your baking dish a good slathering of butter too.
The Prep: Don't Skip These Steps
This recipe uses Rice Pudding With Uncooked Rice . So you must rinse it. Take your 1/2 cup of Pudding rice recipe —I always use good Arborio rice —and rinse it well.
Rinse it until the water runs crystal clear. Why? Rinsing removes loose starch. No one wants gluey rice pudding, you know?
Next up, the warm-up step. This is crucial. Combine your milk, cream, sugar, and salt in a pan. Heat it gently until it’s steaming.
Do not boil it! Warming the dairy prevents the rice from sinking. It is the best way to stop the bottom from scorching during the long bake.
Seriously, this step is non-negotiable.
Step-by-Step Magic: Achieving that Golden Brown Skin
This is where the magic happens. We are making a genuine Slow-baked rice pudding recipe .
- Pour the warm dairy into your buttered dish.
- Stir in your rinsed rice. Mix it well.
- Place the dish into the preheated oven.
- Bake for the first 30 minutes . Don’t peek before then!
- Now, take it out. This is your one time to stir. Gently scrape the rice from the bottom and edges. If you stir too often, you ruin the perfect skin.
- Return it to the oven immediately. Bake for another 60 to 90 minutes .
- It's done when you see that epic golden brown skin rice pudding form. The centre will look thick and like unset custard. It should wobble a bit.
Pro Tips: Avoiding Pudding Panic
The most common mistake? Stirring too much! You will get a good Baked custard rice pudding by leaving it alone. That skin is the best part.
If your skin starts browning too quickly, just grab some foil. Pop it loosely over the dish top. It acts like sun cream for your pudding.
Don't skip the rest! When it comes out, stir in the vanilla and sprinkle nutmeg on top. Let your Grandmas Baked Rice Pudding rest for 15 minutes .
It thickens up beautifully as it cools. That short rest makes this the undisputed Best Rice Pudding Recipe in existence.
Enjoy!
Your New Comfort Blanket: Handling Your Baked Custard
Alright, so you’ve got this gorgeous dish of Slow-baked rice pudding recipe cooling on the counter. Honestly, the smell alone is enough to send me straight back to my childhood kitchen.
You’ve successfully made the Traditional British baked rice pudding —give yourself a massive pat on the back! But what happens next? Let's talk tips and tricks to make this Best Rice Pudding Recipe sing.
Perfect Serving Style
This Creamiest Rice Pudding Recipe is begging for simplicity. The most important thing? That beautiful Golden brown skin rice pudding on top.
When plating, try to give every person a decent slice of that glorious crust! Oh my gosh, I used to fight my brother for the corner bits.
Serve it warm, but not boiling hot.
For toppings, keep it classic. A drizzle of golden syrup is mandatory. If you’re feeling fancy, a sharp berry jam or stewed rhubarb cuts through the richness of the Baked custard rice pudding perfectly.
Need a drink? Nothing beats a piping hot cup of proper builder's tea alongside this dish.
Stashing Away the Leftovers
If you somehow manage to have any left, this Old Fashioned Rice Pudding stores like a dream. Just cover the dish tightly with cling film and pop it in the fridge.
It will keep happily for 3 to 4 days .
Honestly, I think cold rice pudding is sometimes even better than warm! It sets into a dense, magnificent custard overnight.
To reheat, scoop it into a small pot with a splash of extra milk and warm it gently on the hob, stirring constantly, or use the microwave in short bursts.
That’s how my Grandmas Baked Rice Pudding always tasted the next day.
Swapping and Adjusting
Since we started with Rice Pudding With Uncooked Rice (be it Rice Pudding With Arborio Rice or standard Pudding rice recipe ), adapting the base is easy.
If you need a dairy-free version, swap the whole milk and cream for full-fat tinned coconut milk. It won't have the exact same richness, but the coconut flavour is a lovely twist.
For seasonal fun, try swapping the vanilla for cinnamon and grated orange zest in winter, or adding a handful of dried cranberries for Christmas.
Remember, the structure comes from the starch in the rice, so keep that core ratio the same!
Understanding the Treat
Let's be real—this is comfort food, not salad! This is a historically rich, dense dessert. Fun fact: back in the 17th century, rice pudding was often savoury, served with pepper! Thankfully, we’ve moved past that.
Because we use full-fat dairy to achieve that rich, creamy texture, it’s high in saturated fats and carbs. Think of it as a hug in a bowl, perfect for a cold evening or when you just need a lift.
Don’t stress the calories. This pudding is pure nostalgia, and that, my friend, is good for the soul. Enjoy every spoonful!
Frequently Asked Questions
My pudding didn't get properly thick and creamy; what did I do wrong?
The texture of a proper pudding relies entirely on the starch released by the rice, which must be short-grain (like Arborio or specific pudding rice). If it's too runny, you've likely used long-grain rice or, crucially, low-fat dairy. You must use full-fat whole milk and heavy cream for that wonderfully custardy density; anything lighter will result in a watery texture that simply won't hit the spot.
Can I make this glorious Old Fashioned Rice Pudding ahead of time, and how long does it keep?
Absolutely, it’s a fabulous make-ahead pudding! Once cooled completely, cover the dish with cling film or transfer portions to airtight containers. It will keep beautifully in the fridge for 3 to 4 days, tasting even denser and richer the next day, perfect for a mid-afternoon treat.
I love the golden skin, but mine burned before the rice was fully cooked. Any tips for managing it?
That golden skin, the ‘best bit’ as many call it, can be a spot of bother if your oven runs hot. Remember to keep the heat genuinely low (150°C/300°F). If you notice the skin setting and darkening too quickly—say, after the first hour—simply lay a sheet of aluminium foil loosely over the top of the baking dish to shield it and allow the rice underneath to finish cooking gently.
Is there a good substitute for the dairy if I need a vegan or lower-fat option?
For this traditional recipe, we strongly recommend sticking to full-fat dairy, as the fat content is essential for that rich, mouth-coating feel. However, if you require a substitution, full-fat canned coconut milk is the best vegan alternative, although the flavour will obviously change. Avoid low-fat milk entirely; the resulting pudding will be thin and watery, completely missing the desired classic texture.
What’s the secret to stopping the rice from sticking or scorching on the bottom?
There are two key tricks here: first, always pre-warm your milk and cream mixture until it’s steaming before adding the rice to the dish. Second, ensure your baking dish is well-buttered before pouring in the ingredients. These steps combined stop the cold, heavy rice from immediately sinking to the bottom of a cold pan and adhering, which is the main cause of scorching during a long, slow bake.
