Baked rice pud

This rich, milky rice pudding is brought to you from Alastair Hendy's Home Cook
Baked rice pud
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 60 g round-grain pudding rice
  • 350 ml full-fat milk
  • 150 ml evaporated milk
  • knob butter
  • 1 tbsp caster sugar
  • 1/4 tsp freshly grated nutmeg


1. Stick the rice in a small shallow baking dish or tin - something around 1.5 litres - then pour over the milk and the evaporated milk, plop in the butter, stir in the sugar and then grate over some nutmeg. Bake on the middle shelf of a 150°C/ 300°F/ Gas 2 oven for 2-3 hours.

2. Just forget about it for a while. Take the dog out or something. Once you return, it will have plumped up into the creamiest of rice puddings under a blotchy crust, and there'll be some lovely baking-smell magic in the air. Excellent nursery stuff.

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