Cook Well for Less

Rice Pudding

A gently baked rice pudding with tender rice, a creamy texture and a crispy skin.

Prep
5 mins
Cook
105 mins
Total
110 mins
Difficulty
easy
Serves
2
Illustration: Creamy baked rice pudding with a pale golden skin
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 50g pudding rice
  • 500ml milk
  • A little butter, for greasing

Optional extras

  • A small pinch of ground nutmeg
Equipment
  • small deep ovenproof dish
  • wooden spoon

Cook

Method

  1. Prepare the dish

    Heat the oven to 150°C / 130°C fan / Gas 2. Lightly grease a small, deep ovenproof dish with the butter.

  2. Combine

    Put the pudding rice and sugar in the dish. Pour over the milk and stir until the sugar is dispersed. Sprinkle over a small pinch of nutmeg if using.

  3. Bake gently

    Bake for 1½–1¾ hours. After 30 minutes, stir once to lift any rice that has settled, then leave the pudding undisturbed so a golden skin can form.

  4. Check and rest

    The pudding is ready when the rice is completely tender, the surface is pale golden and the liquid underneath is creamy but still a little loose. If the grains are firm, bake for another 10 minutes and check again. Rest for 10 minutes before serving; it will thicken as it cools.

For later

Storing and using leftovers

Storage

Cool leftovers, cover and get them into the fridge within 2 hours. Use within 48 hours. Eat cold or reheat once until steaming hot throughout, stirring in a splash of milk if the pudding has become very thick.

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