|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 0g||1%|
|Total Sugars 11g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Some puddings simply never go out of style, and a traditional British rice pudding is one of them. This straightforward recipe has been an English supper staple for centuries.
The homiest of comfort foods, rice pudding cooks low and slow, filling the house with an enticingly sweet aroma. It calls for common ingredients you can keep on hand to grab when the mood for a nostalgic dessert strikes. Short-grain rice, similar to what you would use for risotto (such as arborio), works best for a thick and creamy dish; it makes for good pudding rice. Plan ahead when making this recipe, as it cooks for 2 1/2 hours and needs 15 minutes or so to stand once you pull it out of the oven.
Top your homemade rice pudding with classic British toppings such as roasted rhubarb, poached pears, or high-quality jam. Or stray from tradition and try caramel sauce, amaretto cherries, or stir in cinnamon and raisins.
Click Play to See This British Rice Pudding Recipe Come Together
1 tablespoon/25 grams butter, for greasing the dish
3 cups/850 milliliters whole milk
1 cup/285 milliliters double cream (heavy cream)
1 vanilla pod, split
4 ounces/110 grams short-grain white rice (about 2/3 cup)
4 teaspoons/25 grams golden caster sugar (or superfine white sugar)
2 strips lemon zest
Grated nutmeg, for topping
Poached pears, for serving, optional
Roasted rhubarb, for serving, optional
Homemade jam, for serving, optional
Gather the ingredients. Heat the oven to 300 F/150 C.
Lightly butter a 1.25-liter ovenproof pudding dish or an 8 x 8-inch square baking dish.
Combine the milk and cream in a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan and stir to disperse them. Drop in the vanilla pod. Heat the milk and cream through very gently; do not let it boil.
Move the pan off the heat and leave the milk to infuse for 5 minutes. Remove the vanilla pod.
Spread the rice and sugar in the buttered dish. Pour the warmed milk over it and stir thoroughly. Add the lemon strips and stir again.
Grate a thick layer of nutmeg to generously cover the top.
Place the dish on a baking sheet and carefully put it in the center of the preheated oven. Bake the pudding for 2 to 2 1/2 hours, until it turns creamy and thick and forms a skin of nutmeg on top.
Let the pudding cool and set for about 15 minutes. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. You could also add a dollop of homemade jam on top.
How to Store and Freeze Rice Pudding
Refrigerate leftover rice pudding in an airtight container for up to 4 days. You can reheat it gently on the stovetop with a couple of tablespoons of milk in the bottom of a saucepan.
For longer storage, you can freeze rice pudding in an airtight container for up to 3 months. Simply defrost it in the refrigerator. and then reheat as directed, if desired.
- Use full-fat milk and cream for the creamiest result.
- Do not throw away vanilla beans after you scrape the seeds out. Put them into a jar of sugar with a tight-fitting lid to make vanilla sugar. Every time you use a pod, add it to the jar. They'll flavor the sugar with the sweet scent of vanilla, making it perfect for use in baking, ice cream, and desserts.
- Vanilla beans can be pricey or hard to find sometimes. If you can't find one, you can substitute about 2 teaspoons of pure vanilla extract or vanilla bean paste.