Rice Pudding… well worth the wait.

What is it about Rice Pudding that makes it so good? After all it is only rice cooked in milk and sugar, but since I was a child this easy dish has always ranked as one of my favourite desserts. Yet until recently I have never tried making it; for some reason I thought it was a complicated dish to make, now that I have given it a try though, I don’t think I will ever open a tin again!

A bit of advanced warning before you rush off to make this delicious dish though; it does take quite awhile to bake in the oven, so this is a dish probably best made on the weekends or while waiting in for a delivery, or just on a lazy afternoon when you have a couple of hours to waste.

Rice Pudding 

After reduction, a teaspoon of vanilla extract...
Rice Pudding with cinnamon

  • Skill level: easy
  • Preparation time: 5 mins
  • Cooking time: 2 hours


  • 25 g/1 oz butter
  • 110 g/4½ oz pudding rice
  • 400 g / 14 oz tin evaporated milk
  • 500 ml/18 fl oz whole milk
  • 40 g/1½ oz granulated sugar
  • ground cinnamon or nutmeg (add to flavour)


  1. Preheat oven to 150°C/300°F/ Gas Mark 2
  2. Grease an ovenproof dish with the butter.
  3. Put rice, evaporated milk, whole milk, and sugar into the dish and stir well.
  4. Sprinkle cinnamon or nutmeg over the pudding to taste.
  5. Place into the oven. After 30 minutes give it a good stir. After a further 30 minutes stir again. Leave to bake for an hour.

One thought on “Rice Pudding… well worth the wait.

  1. Pingback: Blueberry Sauce in two minutes flat! « Domesticated Dad

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