Baked rice pudding with nutmeg

Baked rice pudding with nutmeg

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
10g butter, to grease
400ml milk
200ml double cream
100g pudding rice
1-2 tablespoons caster sugar, to taste
nutmeg, to grate

Method

  1. Heat the oven to 170°C.
  2. Use the butter to grease a fairly shallow 750 ml ovenproof dish, about 4 cm deep. Add the milk, cream, rice and sugar to the dish and stir to mix.
  3. Bake in the oven for 2½ hours, stirring gently every 30 minutes. Turn the oven setting up to 180ºC and 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, or with a fruit compote or homemade jam.

Variations

  • Black rice pudding with coconut: Omit the nutmeg. Replace the pudding rice with 200 g Chinese black rice, the milk and cream with coconut milk, and the caster sugar with 2 tablespoons soft light brown sugar.

    Stovetop vanilla rice pudding: Omit the nutmeg. Put all the ingredients into a saucepan, add a vanilla pod and simmer, stirring occasionally, for 40 minutes or until the rice is soft. Serve with poached fruit.
Tags:
Leiths School of food and wine
cookery course
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