Last week I asked our Facebook group to come up with some ideas for what we could add to plain rice. I was wondering how long it would take them to come up with something sweet….. So today I want to share a delicious recipe that’s super easy to make, that you can make while you’re cooking your Sunday roast.
Oven-Baked Rice Pudding. It’s not just any dessert, it’s a warm and comforting hug after you’ve had your family meal. I know some out there hate the idea of a rice pudding, but this sweet, creamy pudding might just change your mind.
Why this a “must try” recipe
Simplicity Meets Deliciousness: This recipe is incredibly easy. You weigh, mix, bake, and voilà – a creamy, dreamy rice pudding with a golden-brown crust that tastes divine.
This is the perfect dessert to make when making a roast. The oven is already on, making it super efficient. You pop it in before you add your roast and it’s ready by the time you have finished your roast meal. The creamy sweetness of the pudding contrasts beautifully with the savoury richness of the roast.
Versatility: Whether it’s a warm, comforting snack or a dessert topped with ice cream, this pudding is versatile. It’s a delight on its own or with some fruit or homemade jam. Or even a spoonful of brown sugar with a touch of cinnamon.
- Short-Grain Rice: The starch in short-grain rice lends a creamy texture to the pudding.
- Milk and Cream: This combo ensures a rich, velvety base.
- Vanilla and Nutmeg: These add depth and warmth, elevating the pudding from simple to sublime.
- Caster Sugar: Fine caster sugar dissolves easily, giving just the right amount of sweetness without overpowering the dish.
- Oven Temps: Starting at 170°C, then cranking up to 180°C gets you that irresistible golden top.
- Baking Paper-Lined Foil Cap: If the top browns too much before the rice is fully cooked, a cap made of baking paper-lined foil can save the day. It shields the top while letting the pudding cook perfectly.
The Step-by-Step Guide
- Prep: Preheat your oven and grease your dish with butter.
- Combine: Mix milk, cream, rice, vanilla, and sugar in the dish.
- Initial Bake: Cover with foil and bake for 1 1/2 to 2½ hours depending on what temperature you’ve got your oven at for your roast.
- Final Touch: Remove the foil, add nutmeg (optional), and bake until golden brown.
- With Ice Cream: Add a scoop of your favourite ice cream for a hot-cold, creamy delight.
- Fruit or Jam: Fresh fruit or a dollop of homemade jam adds a zesty twist.
- Sugar: Brown sugar with a pinch of cinnamon gives a caramel flavour.
Oven Baked Rice Pudding
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- 10 g butter to grease
- 400 g milk
- 200 g cream
- 1 tsp vanilla
- 100 g short grain rice
- 1-2 tbsp caster sugar to taste
- Nutmeg to grate (optional)
- Heat the oven to 170°C (or whatever temp your roast is at)
- Use the butter to grease a shallow 750 ml ovenproof dish, about 4 cm deep. Add the milk, cream, rice, vanilla and sugar to the dish and stir to mix. Cover with foil
- Bake in the oven for around 1½ hours or until the rice is cooked. *see notes on time
- Remove the foil and turn the oven setting up to 180ºC. finely grate a light coating of nutmeg over the top of the pudding. Bake for a further 30 minutes, or until the rice is soft and a golden brown skin has formed. Serve on its own, with ice cream, fruit or homemade jam.
There you have it – a simple yet luxurious Oven-Baked Rice Pudding that’s perfect alongside your slow-cooked roast. It’s easy, efficient, and utterly delicious. Give it a try, and let your taste buds thank you!
Food is not just about sustenance. It’s about experiences, memories, and the simple joy of eating something that makes you smile. This recipe is something similar to what my nan used to make when I was a child. I hope you like it as much as I do. Happy cooking!