Baked rice pudding is familiar comfort food for many people. It’s delicious, filling, and easy to make. Baking it in the oven adds an extra dimension of flavor to the dish. This recipe uses nutmeg, cinnamon, and raisins or currants but you can add or substitute other ingredients you like such as dried apricots, apples, etc…
Origin of Baked rice pudding
The earliest English recipes for “baked rice” date from the 17th century. The name suggests it originated in Asia but there is no evidence to support this claim. Some historians think it might be related to India’s very popular Bombay milk pudding. When British troops returned home after serving in India they brought back with them a taste for the dessert. Baked rice pudding became very popular in Victorian times because it was easy to make and could be cooked slowly over a low fire while the rest of the dinner was being prepared.
Baked rice pudding ingredients
4 cups milk 4 eggs 2 TBS castor sugar 1/2 cup short-grained white rice heaped tsp cinnamon heaped tsp nutmeg Optional: raisins or currants vanilla to taste place castor sugar, spices, and about half of the milk into a saucepan over medium heat. Stir regularly until sugar dissolves then add remaining milk, stir well. Add rice and stir occasionally until mixture boils, then reduce heat to low and simmer for 20 minutes stirring from time to time (a wooden spoon is best for this job). Remove from heat and leave to cool. Beat eggs, add sugar, and whisk well until very smooth. fold through the cooked rice mixture, add vanilla (or essence) if desired. pour into a buttered ovenproof dish or individual ramekins. decorate the surface with raisins or currants then bake in a preheated oven at 180 degrees celsius for about 25 – 30 minutes (15 minutes for individual ramekins) until the top is golden brown and slightly crisp on the edges. serve warm or cold with sweetened cream if desired.
Some baked rice pudding recipes/notes
– You can use ordinary long-grained white rice instead of short grain if preferred
– I use ordinary white sugar but I think brown works quite well too.
– Most recipes call for vanilla essence but I love to use real vanilla beans. It’s more costly and not as readily available but the flavor is really worth the extra effort.
– If using a large ovenproof dish you probably only need half of this quantity, simply halve all the ingredients except the eggs. Beat those and add to the pan with the remaining milk. stir until combined then pour rice mixture into an ovenproof dish or individual ramekins as required. bake as per normal.
– Baked rice pudding is best served warm but can be eaten cold from the fridge as well.
– Leftover pudding will keep in an airtight container in the fridge for at least a few days, reheat in the microwave or oven until piping hot throughout.
– Baked rice pudding can be frozen but will have a more watery consistency once thawed. Be sure to thaw it completely before reheating on the stovetop or in the oven for best results.
– I’ve included some variations below. you don’t have to use all of them, just choose the ones that appeal to you and adjust measurements accordingly.