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Traditional English Rice Pudding

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600ml/1 pint/2 cups creamy milk
1 vanilla pod (bean)
50g/2oz/generous cup short grain pudding rice
45ml/3 tbsp caster (superfine) sugar
25g/1oz/2 tbsp butter
Freshly grated nutmeg


Serves: 4


1. Pour the milk into a pan and add the vanilla pod. Bring to simmering point, then remove from the heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C/300°F/Gas 2.

2. Put the rice and sugar in an oven­proof dish. Strain the milk over the rice, discarding the vanilla pod. Stir to mix, then dot the surface with the butter.

3. Bake, uncovered, for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes. At this point, sprinkle the surface of the pudding with grated nutmeg. Allow the pudding to finish cooking without stirring.

COOK'S TIP:- If possible, always use a non-stick pan when heating milk, otherwise it is likely to stick to the bottom of the pan and burn.

Energy 233Kcal/972kj; Protein 5.9g; Carbohydrate 28.2g, of which sugars 18.6g; Fat 11.1g, of which saturates 7g; Cholesterol 34mg; Calcium 187mg; Fibre 0g; Sodium 103mg

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