Are you looking to add a classic British dessert to your repertoire? Look no further than this Traditional Baked English Rice Pudding Recipe. Made with only five ingredients, this rich and creamy pudding is a staple in British households and a crowd-pleaser at any dinner party.
As the colder months approach, nothing beats the warm, comforting flavors of cinnamon and nutmeg topped on a creamy dish of baked rice pudding. The epitome of comfort food, this dish has been loved by generations of families across the United Kingdom.
Not only is this traditional recipe easy to make, but it’s also incredibly versatile. Whether you enjoy it hot out of the oven or cold from the fridge, whether as a breakfast treat or an after-dinner dessert, this rice pudding will satisfy your sweet tooth and leave you feeling content.
So why not bring some nostalgia into your own kitchen with this timeless classic? Follow my step-by-step instructions, and soon enough, you’ll be enjoying a warm bowl of Traditional Baked English Rice Pudding in no time.
Why You’ll Love This Recipe
Are you craving something sweet, satisfying, and comforting? Look no further than this traditional baked English rice pudding recipe!
There are so many reasons why you’ll love this recipe, starting with the fact that it’s an absolute classic in British cuisine. Imagine a creamy and rich pudding made from simple and wholesome ingredients: rice, milk, sugar, and warming spices like nutmeg and cinnamon. It’s like a hug in a bowl.
But what sets this recipe apart from other rice pudding recipes is how it’s baked in the oven until a golden-brown crust forms on top of the velvety soft pudding inside. The contrast in textures is truly divine. Plus, baking it in the oven means that you don’t have to worry about stirring a pot on the stove for hours.
This recipe is incredibly easy to make, requiring only five ingredients that you likely already have on hand. It’s perfect for those times when you want to whip up something comforting without having to make a trip to the grocery store.
Another thing we love about this recipe is its versatility. Have some leftover rice? Use that instead of cooking up a fresh batch! You can also swap out some of the milk for cream if you want an ultra-decadent pudding or experiment with different spices to suit your tastes.
But perhaps the best reason why you’ll love this recipe is how it transports you back to simpler times. A time when puddings were made from scratch and enjoyed as a special treat after dinner. So go ahead and indulge in this classic British dish – your taste buds will thank you.
This traditional baked English rice pudding recipe is simple but oh-so-tasty. You only need five basic ingredients: short-grain rice, whole milk, caster sugar, butter, and vanilla bean. The combination of these basic and simple ingredients will transport you to a cozy country cottage in the heart of England with just one bite! Trust me in this because when I first tasted this classic rice pudding, I felt like I suddenly got teleported into a traditional British kitchen. While it’s totally possible to make a nice warm pudding oven baked without complicated ingredients or equipment, there are some important things to keep in mind when preparing this dish.
The Recipe How-To
Now it is time to dive into the heart of this recipe – the baking process! While this may seem like a daunting task at first, I assure you that it will be well worth the effort. Here are the steps you’ll need to follow to whip up a delicious traditional baked English rice pudding:
- 1/2 cup of short-grain rice
- 2 cups of whole milk
- 1/3 cup of caster sugar
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- 1 split vanilla bean, scraped, or 1 teaspoon pure vanilla extract
- 2 tablespoons of unsalted butter, cut into small pieces
Step 1: Preheat your oven to 300°F (150°C) and butter a baking dish.
Choose a baking dish in which your rice pudding mixture fills about 2/3rd of the total volume. Boil water in a kettle.
Step 2: Rinse the rice and make sure to drain it well before placing it in the prepared dish.
Place the uncooked rice in the buttered baking dish and add old boiled water until full. Swirl for ~5 seconds and pour out the water. Repeat these steps until you notice clear water after swirling.
Step 3: Add milk, sugar, nutmeg, cinnamon, vanilla and butter to the rice mixture.
Pour milk into a large saucepan then add sugar, nutmeg, cinnamon and vanilla while stirring on low heat until sugar dissolves completely. Now add butter to melt slowly.
Step 4: Slowly pour the milk mixture over the rice in the baking dish.
Slowly pour milk mixture slowly into same baking dish containing the drained uncooked rice.
Step 5: Place the baking dish in the preheated oven and bake for about 30 minutes.
Carefully transfer the dish to the prepared oven and bake until firm fruit has set, but centre still jiggles a bit like custard (~30 minutes).
Step 6: Remove from the oven and allow it to cool for 15 minutes before serving.
When finished in the oven remove your baked rice pudding then let it settle for at least 15 minutes before serving. Sprinkle with extra nutmeg on top if desired.
Now that you’ve got this recipe down, you’re well on your way to becoming a rice pudding master!
Substitutions and Variations
One of the great things about rice pudding is that there are so many variations to suit different preferences. Here are some substitutions and variations you can try:
– Whole Milk: You can also use half-and-half or heavy cream for a richer pudding. If you prefer a lighter option, try almond milk or coconut milk.
– Sugar: For a healthier option, try substituting caster sugar with brown sugar, honey, or maple syrup.
– Spices: Nutmeg and cinnamon are classic spices to use in rice pudding, but you can experiment with other flavors such as cardamom, saffron, or ginger.
– Vanilla Flavoring: Instead of using vanilla extract or a vanilla bean pod, you could add a tablespoon of pure vanilla paste or use vanilla-flavored milk.
– Rice: Short-grain rice is the most commonly used in traditional British rice pudding. However, you could try using other types of rice such as arborio or jasmine for a different texture and taste.
– Slow Cooker Method: If you don’t want to heat up your oven or keep an eye on your pudding on the stove top, you could cook your rice pudding in a slow cooker. This is especially useful if you have leftover rice from another meal.
– Condensed Milk: Instead of whole milk, you could use sweetened condensed milk or evaporated milk for a creamier texture without adding any sugar.
– Custard Pudding: Another twist on traditional baked English rice pudding is to create a hybrid custard pudding by mixing some custard powder into your milk and egg mixture.
These substitutions and variations will give you endless ways to perfect your rice pudding recipe until it’s exactly how you like it.
Serving and Pairing
Once the traditional baked English rice pudding is ready, I love to serve it piping hot with a sprinkle of nutmeg on top. The nutmeg adds a warm and cozy flavor to the creamy and sweet pudding. You can also add a dash of cinnamon if you like its aroma and taste.
This classic dessert is versatile, and you can enjoy it any time of the day. It’s perfect for breakfast, as a snack or a sweet after-dinner treat. I find that it pairs well with fresh berries such as strawberries, raspberries or blueberries. You can also add a dollop of whipped cream or clotted cream to make it extra indulgent.
For those who like contrasting textures in their desserts, you can serve the rice pudding with some crispy biscuits on the side or crumble some buttery shortbread on top. It will add a nice crunchy layer to the soft and smooth rice pudding.
When it comes to beverages, you can pair the English rice pudding with a cup of coffee, hot chocolate, tea or even a glass of sweet dessert wine. The combination will make for an ideal dessert during cold winter evenings.
Overall, this traditional British rice pudding recipe is a comfort food classic that deserves to be savored slowly while enjoying every spoonful.
Make-Ahead, Storing and Reheating
What’s better than enjoying a warm, comforting English rice pudding on a chilly day? Having leftovers to enjoy the following day! This traditional baked English rice pudding recipe makes for great leftovers and can be stored in the fridge for up to three days.
To make cleanup easier, I recommend transferring any leftover pudding into a resealable container while it’s still warm. Once cooled, seal the container and place it in the fridge. When ready to enjoy again, simply remove the container from the fridge and let it sit at room temperature for about 30 minutes before reheating.
When reheating, you can either use the microwave or the oven. To reheat using the oven, preheat your oven to 350°F (175°C) and transfer your desired portion into a ramekin or an oven-safe dish. If desired, sprinkle some extra caster sugar and nutmeg on top for added flavors. Place the dish in the oven and bake for about 15-20 minutes or until heated through.
If using the microwave, transfer your desired portion into a microwave-safe dish and cover with plastic wrap leaving a small opening for steam to escape. Microwave on high for 2-3 minutes or until heated through. Be sure to check on it every 30 seconds during the heating process to avoid overcooking.
Another great option for leftover rice pudding is using it as a filling for cakes or pastries. Simply heat up your desired amount of pudding, let it cool completely before adding between layers of cakes or filling pastries.
Whatever method you choose, this traditional baked English rice pudding recipe is sure to provide you with comforting leftovers that are easy to make-ahead and store!
Tips for Perfect Results
To ensure your traditional baked English rice pudding comes out perfectly every time, follow these helpful tips:
1. Use the right type of rice
Short-grain rice is the best fit for this recipe as it is high in starch, resulting in a creamy and smooth texture after cooking. Avoid using long-grain or basmati rice as they tend to stay separate and won’t absorb the milk properly.
2. Preheat the oven
Make sure to preheat your oven before you start preparing the ingredients. This will help the pudding to cook evenly and prevent any lumps from forming.
3. Don’t skimp on sugar and spices
The classic flavors of nutmeg and cinnamon make this a standout dessert. Don’t be afraid to use a generous amount of caster sugar, nutmeg, and cinnamon as these ingredients are essential for adding flavor and sweetness.
4. Keep stirring
Stirring is critical to make sure the rice does not stick, burn or form lumps during cooking. Continuously stirring helps the rice pudding become creamy, smooth, and delicious.
5. Avoid overcooking
Overcooking can lead to dry and rubbery pudding that nobody wants. The best way to check whether it has cooked through is by giving it a slight shake – it should only slightly wobble if you’ve got it right!
6. Add more milk if it gets too thick
If your pudding becomes thicker than you’d like before all the liquid has been absorbed, simply add more milk (or cream if you’re feeling decadent!). Overcooking may also cause some of the liquid to evaporate quickly; therefore, adding more will help keep its consistency just right.
7. Use a water bath
To ensure even cooking and avoid curdling, baking your rice pudding in a water bath can be very effective. Just place the dish containing rice pudding in a larger baking pan filled with hot water halfway up its sides, then bake it in your preheated oven as usual.
By following these tips, you’re sure to create a traditional baked English rice pudding that is creamy, fragrant, and delicious every time!
Now, let’s tackle some common questions about this recipe. Whether you’re a seasoned chef or a beginner, these FAQs can help you troubleshoot and perfect your baked English rice pudding. So, let’s get started with some helpful tips and answers to those burning questions.
Is rice pudding a British thing?
British cuisine has a rich history of rice pudding, dating back to the eleventh century when rice was introduced via Asian European trade routes. This traditional dessert has remained a fan favourite over the centuries, and even canned versions are enjoyed by many. As a chef specializing in British cuisine, I am excited to share my recipe and tips for making this classic dish. So, let’s get started!
What is traditional rice pudding made of?
Looking for a delicious dessert that requires only 5 ingredients? Try making this amazing rice pudding using long grain rice, milk, sugar, salt, and vanilla extract. The secret to its creamy consistency is the high ratio of milk to rice, with 6 cups of milk and only 1/2 cup of rice. Don’t worry about the texture when you first begin, as it will thicken up perfectly in the end.
What is rice pudding called in America?
A popular dessert found in Spain and America is rice pudding, also known as arroz con leche. This sweet dish is commonly made using leftover rice, making it a practical option for restaurants.
In conclusion, the traditional baked English rice pudding recipe is a classic dessert that should be on everyone’s menu. With its creamy texture, comforting aroma, and delicious flavor, this dish is the perfect way to end any meal. It’s also incredibly easy to make, requiring only six simple ingredients and minimal prep time. Plus, there are many variations and substitutions you can try to make this dessert your own.
So why not give this recipe a try? Whether you’re looking for a comforting dessert for a cold winter night or simply want to indulge your sweet tooth, the traditional baked English rice pudding recipe is sure to satisfy. With its warm nutmeg and cinnamon flavors and creamy milk and sugar goodness, it’s going to be hard not to love this dish.
Don’t just take my word for it – try it out for yourself! There’s no doubt that once you taste it, you’ll be hooked. So what are you waiting for? Head to your kitchen and let’s start baking some delicious traditional British rice pudding!
Traditional Baked English Rice Pudding Recipe
- 600 ml whole milk
- 1 vanilla bean
- 1/2 cup short-grain rice
- 3 tablespoons caster sugar
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
- Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
- Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
- Allow the pudding to finish cooking for the final 40 minutes without stirring.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.