Rice Pudding

Baked rice pudding, cooked very slowly until it is very creamy inside with a nice golden crust and slightly crisp edges.

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Prep Time: 4 hours Servings: 4
  • 5 Tbsp short grain rice

    2 Tbsp sugar

    3 cups full-cream milk

    2–3 drops of vanilla essence

    1 Tbsp butter

    ¼ tsp ground nutmeg


    Sago Pudding

    Replace the rice with 3 Tbsp of sago.

  • 1. Preheat the oven to 150˚C. Grease a 4-cup ovenproof dish.

  • 2. Put the rice and sugar in the dish and add the milk and vanilla. Mix well and leave to soak for 30 minutes.

  • 3. Add the butter in small pieces and sprinkle over the nutmeg.

  • 4. Bake for 2–3 hours, stirring two to three times in the first hour.

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