Quick Recipe Version (TL;DR)
Quick Ingredients
- 120 g pudding rice (short-grain; about 2/3 cup), rinsed
- 1 liter whole milk (about 4 cups)
- 240 ml double/heavy cream (1 cup)
- 75 g caster sugar (6 tbsp)
- 2 tsp vanilla extract or 1 vanilla bean (split, seeds scraped)
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter, plus extra for greasing
- 1/4 tsp freshly grated nutmeg
- 1/2 cup raspberry jam, warmed (or stewed fruit), to serve
Do This
- 1) Heat oven to 150°C/300°F. Butter a 2–2.5 L (2–2.5 qt) shallow baking dish.
- 2) Warm milk, cream, sugar, vanilla, and salt in a saucepan until steaming; remove from heat.
- 3) Spread rinsed rice in the dish, pour over warm dairy, and dot with 1 tbsp butter.
- 4) Bake uncovered 30 minutes; stir once to redistribute rice. Smooth the top.
- 5) Sprinkle nutmeg, dot with remaining 1 tbsp butter, and bake 75–90 minutes more until the center just wobbles and a golden skin forms.
- 6) Rest 10 minutes. Spoon into bowls and serve warm with raspberry jam or stewed fruit.
Why You’ll Love This Recipe
- Classic, cozy comfort: creamy rice suspended in a soft-set vanilla custard.
- Slow-baked to perfection with a nutmeg-speckled golden skin.
- Hands-off and forgiving—stir once, then let the oven do the work.
- Lovely with tart raspberry jam or simple stewed fruit for balance.
Grocery List
- Produce: Whole nutmeg, optional fresh fruit for stewing (e.g., raspberries, rhubarb, apples, plums)
- Dairy: Whole milk, double/heavy cream, unsalted butter
- Pantry: Pudding rice (or Arborio), caster sugar, vanilla extract or vanilla bean, fine sea salt, raspberry jam
Full Ingredients
For the baked rice pudding
- 120 g pudding rice (short-grain; about 2/3 cup), rinsed under cold water and drained
- 1 liter whole milk (about 4 cups)
- 240 ml double/heavy cream (1 cup)
- 75 g caster sugar (6 tablespoons)
- 2 tsp pure vanilla extract or 1 vanilla bean, split and seeds scraped
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter, divided, plus extra for greasing
- 1/4 tsp freshly grated nutmeg (plus a pinch more to finish, optional)
To serve (choose one)
- 1/2 cup raspberry jam, gently warmed until pourable
- OR 2 cups simple stewed fruit (see optional quick method below)
Optional quick stewed fruit
- 2 cups chopped fruit (e.g., raspberries, rhubarb, apples, plums, or a mix)
- 2–4 tbsp sugar (to taste)
- 1 tbsp water (or lemon juice for brightness)
Step-by-Step Instructions
Step 1: Prepare the oven and dish
Heat the oven to 150°C/300°F with a rack in the middle. Generously butter a 2–2.5 liter (2–2.5 quart) shallow baking dish. A shallow dish encourages even cooking and a lovely skin.
Step 2: Warm the milk mixture
In a medium saucepan, combine the whole milk, cream, sugar, vanilla (extract or bean seeds and pod), and salt. Heat over medium until steaming and small bubbles form around the edges, 3–5 minutes. Do not boil. Remove from heat and discard the vanilla pod if using.
Step 3: Assemble the pudding
Spread the rinsed, drained rice evenly in the buttered dish. Pour the warm milk mixture over the rice. Dot the surface with 1 tablespoon of butter. Set the dish on a baking sheet to catch any drips.
Step 4: Start baking, then stir once
Bake uncovered for 30 minutes. Carefully remove the dish and give the pudding one gentle stir to redistribute the rice so it doesn’t settle in a compact layer. Smooth the top, then sprinkle the nutmeg evenly and dot with the remaining 1 tablespoon of butter.
Step 5: Slow-bake to set and form the skin
Return to the oven and bake uncovered for 75–90 minutes more, until the top is deep golden and lightly blistered and the center still has a slight wobble. The rice should be tender and suspended in a creamy, custardy pool. If the top darkens too fast, tent loosely with foil around the edges, leaving the center uncovered so the skin can form.
Step 6: Make quick stewed fruit (optional)
While the pudding bakes, add the fruit, sugar, and water (or lemon juice) to a small saucepan. Simmer over medium heat, stirring occasionally, until the fruit softens and juices thicken slightly, 5–8 minutes. Keep warm.
Step 7: Rest and serve warm
Remove the pudding from the oven and let it rest for 10 minutes to finish setting. Spoon into warm bowls. Top each serving with a spoonful of warmed raspberry jam or the stewed fruit. Add a final whisper of nutmeg if you like.
Pro Tips
- Use the right rice: “Pudding rice” or any short-grain starchy rice (Arborio) works best for a creamy result.
- Stir once, then never again: that single stir after 30 minutes keeps the rice evenly distributed; after that, leave it to form the classic skin.
- Shallow beats deep: a shallow dish promotes even cooking and the nutmeg-speckled skin. A deeper dish may need an extra 10–20 minutes.
- Adjust sweetness at the end with your topping: the tart jam or fruit balances the gentle sweetness of the pudding.
- If you prefer no skin, bake covered for the first 75 minutes, then uncover just to finish without browning too much.
Variations
- Coconut-Cardamom: Swap 1 cup of milk for 1 cup coconut milk, add 4–6 crushed cardamom pods, and serve with mango or pineapple.
- Orange-Cinnamon: Add 1 tsp finely grated orange zest and 1/2 tsp ground cinnamon; serve with stewed plums.
- Egg-Enriched Custard: Whisk 1 large beaten egg into the warm milk mixture for a firmer, more custardy finish (bake time may shorten by 5–10 minutes).
Storage & Make-Ahead
Cool completely, cover, and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen, stirring occasionally. The skin will soften on reheating. Freezing is possible for up to 1 month but may slightly alter the creamy texture; thaw overnight in the fridge, then rewarm with milk.
Nutrition (per serving)
Approximate values with 1 tablespoon jam: 440 calories; 24 g fat; 50 g carbohydrates; 8 g protein; 0.5 g fiber; 180 mg sodium; 27 g sugars. Values will vary with toppings and exact ingredients.
