Baked rice pudding

If you long for traditional rice pudding with skin on top, then this is the recipe for you. It is drier and more buttery, compared with the saucepan-method which tends be creamier. An English school pudding. The quantity is small, so you may want to double-up. Serves 3

45g butter, melted
60g pudding rice
30g vanilla sugar or caster sugar
½ tsp pure vanilla extract
500ml full-fat milk
fresh nutmeg [optional]

Preheat the oven to gas 2/ 150° C. Using some of the melted butter, about half, grease an ovenproof dish with a capacity slightly over 1 litre. Into the dish place the rice, then sugar.

Pour over the milk and vanilla. On top of this, pour on the melted butter and grate some nutmeg [if using].

Bake in the oven for a total of 2½ hours, giving it a good stir after first 30 minutes and then 60 minutes. If you stir by using the wooden spoon slightly at an angle, you won’t disperse too much of the nutmeg on top. Serve. This is a Nigella Lawson recipe and she suggests serving this with golden syrup and a dollop of thick double cream.

If you like this, try:-
Hybrid Crumble
Perfect Pear Cake
An Out-of-the-Ordinary Clafoutis

5 to remember
anhelar – to long for [something]
más seco – drier
comparado con – compared with
cremoso/a – creamier
en la parte superior – on top


Recipe from ‘How to Eat’ by Nigella Lawson [UK: Chatto & Windus]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Traditional English rice pudding in #Spain #Recipe by @Nigella_Lawson via @Spanish_Valley

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