Baked Rice Pudding Recipe Video

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseTaste
MethodDish
VegetarianMain Ingredient

Ingredients

 Pudding rice40 Gram
 Full fat milk60 Milliliter
 Sugar50 Gram
 Butter25 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 443 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 14 g69.8%

Trans Fat 0 g

Cholesterol 59.8 mg

Sodium 56.4 mg2.3%

Total Carbohydrates 61 g20.3%

Dietary Fiber 0 g

Sugars 55.9 g

Protein 3 g5.4%

Vitamin A 13.7% Vitamin C

Calcium 8.6% Iron 1.9%

*Based on a 2000 Calorie diet

Directions

MAKING:
1)Pre-heat the oven to 180°C (Gas Mark 4).
2)Place the rice in a sieve and wash it well under cold running water.
3)Then, place the rice into a saucepan, add the sugar and milk and put it on the hob over a low heat and bring to the boil.
4)Turn down the heat and allow it to simmer gently for about 8 minutes, stirring from time to time. Also keep a close eye on the milk to make sure it doesn’t boil over.
5)Cut the butter into small cubes.
6)Pour the rice and milk into an ovenproof dish, add the butter and grate over a touch of fresh nutmeg. Then, put the dish into the pre-heated oven and bake for about 35 minutes.
7)Turn down the oven temperature to 160°C (Gas Mark 3) and cook for a further 30 minutes, by which time the rice should be well cooked, soft and creamy. If you find the pudding a little thick, simply add a touch more milk.
8)Remove from the oven and, if you wish, skim off the brown crispy skin, although many people may like this bit best of all.

SERVING:
9)Divide the pudding between warmed sweet bowls and serve. If you wish, you can add a spoonful of your favorite jam to each bowl of pudding.
Quantcast