Traditional Baked English Rice Pudding
Indulge in the comforting nostalgia of a *Traditional Baked English Rice Pudding*, a classic dessert that’s as timeless as it is delicious. This rich and creamy pudding features tender, slow-baked short-grain rice (or arborio rice) infused with velvety whole milk, luxurious double cream, and a hint of fragrant vanilla. Topped with a light dusting of ground nutmeg and dotted with buttery richness, it bakes to perfection with a golden, caramelized crust that gives way to a soft, custard-like center. Simple to prepare with minimal ingredients, this traditional recipe bakes low and slow in the oven, filling your home with irresistible aromas. Serve it warm as the ultimate sweet comfort food, optionally paired with a drizzle of cream or a spoonful of fruity jam. Perfect for cozy nights or a nostalgic finish to any meal, this pudding combines old-fashioned charm with exquisite flavor. Keywords: traditional rice pudding, baked English dessert, creamy rice pudding, nostalgic comfort food.
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Recipe Information
Ingredients
- 100 grams Pudding rice (short-grain rice or arborio rice)
- 1 liters Whole milk
- 100 milliliters Double cream
- 50 grams Granulated sugar
- 25 grams Unsalted butter
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground nutmeg
Instructions
Preheat your oven to 150°C (300°F). Lightly grease a 1.5-liter ovenproof baking dish with a small amount of butter.
Rinse the pudding rice under cold water until the water runs clear, then drain it well.
In a large mixing bowl, combine the milk, double cream, granulated sugar, and vanilla extract. Stir until the sugar is dissolved.
Transfer the rinsed rice into the prepared baking dish. Pour the milk mixture over the rice and stir gently to distribute the rice evenly.
Dot the surface with small cubes of the unsalted butter, spaced evenly across the top.
Sprinkle the ground nutmeg evenly over the surface for a light dusting of spice.
Place the baking dish in the center of the preheated oven. Bake for approximately 2 hours, stirring once after the first 30 minutes to prevent the rice from clumping at the bottom.
After 2 hours, the rice should be tender, and the pudding will have a creamy consistency with a golden, caramelized top. If the pudding is too liquidy for your taste, you can bake it for an additional 15-20 minutes.
Remove from the oven and allow to cool slightly before serving. Serve warm, either on its own or with a drizzle of cream or jam.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 102.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1347 mg | 104% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 1671 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
