Traditional Baked English Rice Pudding Recipes

EASY TRADITIONAL BRITISH RICE PUDDING

Steps:

• 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.

TRADITIONAL RICE PUDDING

Steps:

• Preheat the oven to 150°C, (130°C for fan ovens), Gas Mark 2.
• Sit the dish on a baking tray. Place the rice and sugar into the dish and pour over the milks and vanilla, stir together and then top with the grated nutmeg.
• Finally top with small blobs of butter and carefully transfer to the oven on the middle shelf for 2 ¼ hours. Stir the pudding after about 45 minutes. We love the skin on the top but if you prefer you can cover with foil to prevent this. Did you know you can also put your rice pudding in a slow cooker - cook on HIGH for 3 ½ hours.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

RICE PUDDING

Steps:

• Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
• Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

TRADITIONAL BAKED ENGLISH RICE PUDDING

Steps:

• Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
• Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
• Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
• Allow the pudding to finish cooking for the final 40 minutes without stirring.

TRADITIONAL RICE PUDDING

Steps:

• Preheat your oven to 150C/300F/Gas 2.
• Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.
• Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).
• Serve warm, with a blob of your favourite jam on top.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

ENGLISH RICE PUDDING

Steps:

• Soak the raisins in hot water for 30 minutes or longer.
• Meanwhile, preheat the oven to 275 degrees.
• Rinse the rice well and drain. Set aside.
• Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
• Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.