RICE PUDDING BAKED RECIPES

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CLASSIC RICE PUDDING RECIPE | BBC GOOD FOOD



Classic rice pudding recipe | BBC Good Food image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories     Dessert

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 8

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
  • Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, FatContent 21 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.2 milligram of sodium

SLOW-BAKED CLOTTED CREAM RICE PUDDING RECIPE - BBC GOOD FO…



Slow-baked clotted cream rice pudding recipe - BBC Good Fo… image

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food

Provided by James Martin

Categories     Dessert, Dinner

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 8

25g butter
100g short grain pudding rice
450ml full-fat milk
284ml pot double cream
227g tub clotted cream
1 split vanilla pod
85g golden caster sugar
freshly grated nutmeg

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
  • Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

Nutrition Facts : Calories 972 calories, FatContent 84 grams fat, SaturatedFatContent 50 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 30 grams sugar, ProteinContent 8 grams protein, SodiumContent 0.29 milligram of sodium

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