Verity is a Physics with Teaching Bsc (Hons) graduate. In her spare time, she likes to cook, read and play video games.
This rice pudding recipe is one that I learned from my dad. We would have rice pudding regularly as a dessert during the cold winter months, and I would always look forward to it immensely. I took this recipe to university with me, and since then, this recipe has been described as "like having a hug on the inside."
It can be served as-is, hot out of the oven, or it can be cooled and served with fruit. This guide has many serving suggestions to suit any mood that you could be in.
|Prep time||Cook time||Ready in||Yields|
2 hours 10 min
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- 200g Rice, (Washed and Drained)
- 100g Sugar
- 1.4L (1400ml) Milk
- Nutmeg and Cinnamon, (To Taste)
- Preheat oven to 150C (300F) [or 130C (270F) for a fan oven].
- Butter a heatproof baking dish.
- Tip in the rice and sugar, then stir through the milk. Sprinkle the nutmeg and cinnamon over the top.
- Cook in the oven for 2 hours (or until rice reaches desired softness and consistency).
My Photos From When I Last Made Rice Pudding
- Stirring Nutella or melted chocolate into the rice pudding when it comes out of the oven will give you a decedent chocolate rice pudding.
- If you omit some of the sugar in the recipe, you can then sweeten it with honey when you are serving it.
- You can put this rice pudding in the fridge to cool it, and then can be served with berries or apple as a refreshing treat.
Thank you for reading this article, if you try this recipe then please do comment below and let me know how it went. Enjoy!
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