Food Blog

Vanilla and nutmeg baked rice pudding

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  • Unsalted Butter 10g
  • 40g of caster sugar
  • 80g pudding rice
  • Whole milk 600ml
  • Single cream 200ml
  • 1 Bay Leaf
  • One vanilla pod, split
  • Nutmeg freshly grated is best if you pinch it.
  • Jam to serve

is also required

  • 1-litre ovenproof dish


  1. Heat oven to 150degC/130degC Fan/gas 2. Butter a 1-litre ovenproof dish. Combine the rice, sugar, milk, cream, and bay leaf in a medium bowl. Add the vanilla seeds to the bowl, and the pod scraped off. Stir to combine. Pour into the prepared dish.
  2. Sprinkle the nutmeg over the pudding, and bake it in the oven for two hours fifteen minutes. When the pudding is ready, it will have a brown crust on top, and the rice should be soft and swollen.
  3. Remove the bay leaf, vanilla pod, and pudding skin. Serve immediately – and if you like, add a little jam.
  4. Tips
  5. Rice pudding can be prepared up to step 1, then covered in clingfilm, and kept in the refrigerator for up to 48 hours. You can bake puddings up to step 2 two days in advance. Cover with clingfilm and store in the fridge. To reheat in an oven, set to 180degC/160degC Fan/gas 4, warm for 25-30 mins, covered with foil.

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