Whether served piping hot on a cold winter evening, or served chilled with fruit on a summer’s day, rice pudding is the prefect dessert. Creamy and delicious, this easy to make treat can be whipped up at any time with store cupboard essentials. Use highly versatile European Rice, grown in Greece, to ensure quality and flavour.
Baked Rice Pudding
Whether served piping hot on a cold winter evening, or served chilled with fruit on a summer’s day, rice pudding is the prefect dessert. Creamy and delicious, this easy to make treat can be whipped up at any time with store cupboard essentials. Use highly versatile European Rice, grown in Greece, to ensure quality and flavour.
Ingredients
- 20 g unsalted butter melted
- 3 tbsp European rice (medium grain)
- 3 free-range eggs
- 3 tbsp caster sugar
- 435 ml milk
- 125 ml cream
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
Instructions
-
Preheat the oven to 160°C/320°F and brush a 1.5 litre ovenproof dish with the melted butter.
-
Cook the rice in a saucepan of boiling water for 12 minutes, or until tender, then drain well.
-
Place the eggs in a bowl and beat lightly. Add the sugar, milk, cream and vanilla extract, and whisk until well combined. Stir in the cooked rice, pour into the prepared dish and sprinkle with nutmeg.
-
Place the dish in a deep roasting tin and pour enough hot water into the tin to come halfway up the side of the pudding dish. Bake for 45 minutes, or until the custard is lightly set and a knife inserted into the centre comes out clean.
-
Remove the pudding dish from the roasting tin and leave for 5 minutes before serving.