Rice pudding is comfort food pure and simple. It is simplicity defined and one that never fails to please.
There are two ways of cooking it. You can either stir it continuously on the hob, rather like a risotto, or bung it all in the oven and watch the magic happen without any interference. I have to admit that we prefer the former, the stirring being rather therapeutic and incredibly satisfying.
We have used our Salted Caramel sauce to give it the WOW factor, but if you prefer the old fashioned way, just throw in a large handful of sultanas and they will add sumptuous sweetness to this creamy delight.
- 1 cup of Pudding rice
- 2 cups of milk
- 1/2 cup of caster sugar
- Pinch of Salt
- Knob of butter
- Dash of Vanilla Extract
- Sprinkle of nutmeg
- Salted Caramel Sauce
- Sprinkle of nuts, toasted almonds or Pistachio kernels to decorate
Vary your ingredients
Here are our top additions to Rice Pudding.
- Salted caramel as shown
- Sultanas for an old school feel.
- Raspberries, strawberries or our favourite, cherries.
- Chocolate chips and a drizzle of chocolate syrup
- Any kinds of nuts – almonds, pistachios, pecans, walnuts
- Mango with a topping of toasted coconut
How to do it
- Preheat the oven to 150 degrees. Choose a large ovenproof dish and dot with butter.
- Bring milk to a simmer in a saucepan. Stir in the pudding rice, sugar and vanilla.
- Now you have a choice, either keep it on the hob, stirring it occasionally so it doesn’t stick and watch the mixture thicken into its deliciously gooey state. This takes about 1/2 an hour.
- OR pour the milk and rice mixture into the ovenproof dish.
- Top with the knob of butter and bake in the preheated oven for 1 1/2 hours.
- Stir the pudding halfway through baking.
- Serve Warm.