Baked Rice Pudding
6 servings
30 minutes
Baked rice pudding is a classic British dessert rooted in cozy home baking traditions. This delicate, creamy pudding combines the softness of cooked rice, the sweetness of cane sugar, and the deep aroma of vanilla and nutmeg. The dish is prepared by baking in a water bath, giving it a velvety texture and rich flavor. The warm, slightly gooey pudding pairs perfectly with fresh fruits, berries, or caramel sauce, creating a harmony of tastes and aromas. It is served as a comforting dessert on cold evenings or as an exquisite treat for family celebrations. Due to its simplicity in preparation and the availability of ingredients, this pudding remains a favorite in British cuisine.
1
Preheat the oven to 160 degrees. Grease a 1.5-liter dish with softened butter. Cook the rice in boiling water for 12 minutes until soft. Drain well.
- Butter: 20 g
- Round rice: 3 tablespoons
2
Place the eggs in a bowl and lightly beat them. Add sugar, milk, cream, and vanilla. Whisk well. Add rice and transfer to a dish, sprinkling with nutmeg.
- Chicken egg: 3 pieces
- Cane sugar: 60 g
- Milk: 440 ml
- Cream: 125 ml
- Vanilla extract: 1 teaspoon
- Nutmeg: 0.3 teaspoon
3
Place the mold in a deep baking tray and fill it halfway with hot water. Bake for 45 minutes until a knife inserted in the center comes out clean. Remove from the tray and let it sit for 5 minutes. Serve the pudding with fruits.