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Old-Fashioned Rice Pudding

A creamy rice pudding is one of the greatest treats on a cold winter’s day. You need to use short-grain rice, which plumps up as it cooks. This is definitely a forgotten pudding and it’s unbelievable the reaction we get to it every time we make it at the Cookery School. It’s always the absolute favourite pudding at my evening courses. For a vegan alternative omit the butter and replace the milk with Coconut milk.

Old-Fashioned Rice Pudding

Serves 6–8

100g (3 1/2fl oz) pearl rice (short-grain rice)

40g (1 1/2oz/scant 1 1/4 cup) sugar

small knob of butter

850ml (1 1/2 pints/3 3/4 cups) milk

1 x 1. 2 litre capacity pie dish

Preheat the oven to 180ºC / Gas Mark 4.

Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over. Bake for 1 1/4 - 1 1/2 hours approximately (usually the latter but keep checking). The skin should be golden, the rice underneath should be cooked through and have absorbed up the milk, but the rice pudding should still be soft and creamy. Calculate the time so that it’s ready for pudding.  If it has to wait in the oven for ages it will be dry and dull and you’ll wonder why you bothered.

Three good things to serve with rice pudding:

•                      Softly whipped cream and soft brown sugar

•                      Compote of Apricots and Cardamom (see recipe)

•                      Compote of Sweet Apples and Rose Geranium (see recipe)

•                      Spiced Fruit (see recipe)

Variation

Coconut Milk Rice Pudding

Omit the butter and replace the milk with Coconut milk for a vegan alternative.

This is a recipe by
Darina Allen
View all my recipes

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