Baked rice pudding
6
Points®
Total time: 1 hr 20 min • Prep: 5 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Often, the simplest most traditional desserts are the hardest to beat – as this ever-popular creamy vanilla rice pud with a gloriously thick skin shows
Ingredients
Pudding Rice (Short Grain), Dry
100 g
Muscovado Sugar
30 g
Skimmed Milk
600 ml
Salt
1 pinch
Vanilla Extract
0.5 teaspoon(s), level
Ground Nutmeg
0.125 teaspoon(s), level
Orange
1 zest(s) of 1
Instructions
1
Preheat the oven to 170°C, fan 150°C, gas mark 3.
2
Tip the rice into a 1.25 litre deep ovenproof dish. Add the sugar, milk, salt, vanilla extract and nutmeg. Stir to dissolve the sugar.
3
Bake the pudding in the centre of the oven for 1 hour and 15 minutes until the rice is tender and a brown skin has formed on top. Spoon into bowls and serve topped with the zest.
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