Baked Rice Pudding

Ingredients

• 320 mlwater
• 125 glong-grain rice
• a pinchsalt
• 320 mlwater
• 125 glong-grain rice
• a pinchsalt
• 480 mlwhole milk
• 120 mldouble cream
• 1vanilla pod, split in half
• 2 largeegg yolks
• 3 largeeggs
• 60 mlhoney
• 50 gsugar
• ¼ tspsalt
• 1orange, zested
• 30 mlrum
• 70 glight brown sugar

Instructions

1. 1

   Cook the rice

   Bring the water to the boil in a small saucepan. Add the rice and a pinch of salt, cover and simmer for 15–20 minutes, until the water has been absorbed. Fluff with a fork, transfer to a bowl and leave to cool.

2. 2

   Heat the oven

   Preheat the oven to 150°C. Butter a shallow 23 cm baking dish.

3. 3

   Warm the cream

   Bring the milk and double cream to the boil in a pan. Scrape the seeds from the vanilla pod into the pan.

4. 4

   Whisk the custard

   In a separate bowl, whisk the eggs, egg yolks, honey, sugar, salt, rum and orange zest until combined. Stir in the rice.

5. 5

   Combine the mixture

   Gradually pour the hot milk mixture into the bowl in a slow stream, whisking as you go. Pour the mixture into the prepared baking dish.

6. 6

   Bake the pudding

   Set the baking dish inside a larger pan and pour in hot water until it comes halfway up the sides of the dish. Bake for 1 hour, or until the pudding is set.

7. 7

   Chill the pudding

   Leave the pudding to cool, then cover it with plastic wrap and chill for at least 6 hours or overnight.

8. 8

   Add the sugar

   Just before serving, spread the brown sugar evenly over the top.

9. 9

   Broil the topping

   Broil for 2–3 minutes, watching closely so the sugar does not burn. Once the topping is browned and shiny, serve the pudding.

What is baked rice pudding?

Rice pudding is a comforting dessert made by cooking rice with milk or custard ingredients until tender and creamy. This American-style baked version sets in the oven rather than being finished entirely on the hob.

The recipe layers cooked rice with a vanilla, egg and cream custard, brightened with orange zest and rum. A final layer of brown sugar gives the chilled pudding a glossy, caramelised top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 10g protein, 43g carbs, 15g fat.

The rice and added sugars provide most of the carbohydrates, while the eggs contribute protein. The milk, cream, eggs and caramelised sugar topping account for much of the fat and richness; serve a moderate slice with fresh fruit to balance the plate.

Cook the rice first

Rice: The rice is simmered separately before it goes into the custard, so it can absorb its cooking water without diluting the milk mixture. Let it cool before combining it with the eggs.

Liquid: Keep the saucepan covered while the rice simmers for 15–20 minutes, then check that the water has been absorbed. Fluffing it with a fork helps separate the grains.

Build a smooth custard

Vanilla: Scrape the seeds from the split pod into the milk and cream as they heat. This disperses the vanilla through the custard.

Eggs: Whisk the yolks and whole eggs with the honey, sugar and flavourings before adding the rice. Pour in the hot dairy gradually while whisking, rather than adding it all at once.

Bake gently in a water bath

Water bath: The baking dish sits inside a larger pan, with hot water reaching halfway up its sides. This surrounds the pudding with gentle heat as it bakes.

Doneness: After 1 hour at 150°C, look for a pudding that is set rather than liquid in the centre. Avoid extending the bake unnecessarily, as the custard can become firm.

Allow time to chill

Cooling: Let the dish cool before covering it and placing it in the fridge. The pudding needs at least 6 hours to chill, so making it the day before serving fits the method well.

Serving: Add the brown sugar only just before serving, then broil it for 2–3 minutes. Keep a close watch: the topping can go from shiny and browned to burnt quickly.

Choose what to serve alongside

Fruit: Fresh berries or sliced oranges make a bright counterpoint to the creamy pudding and its sweet topping. Keep the accompaniment simple so the vanilla and orange notes remain noticeable.

Portions: The pudding is rich, so serve it in modest slices after a meal. A spoonful of unsweetened fruit can add freshness without making the dessert feel heavier.

Recipe notes & tips

• Cool the cooked rice before stirring it into the egg mixture.
• Whisk continuously as you pour in the hot milk mixture.
• Make sure the water bath reaches halfway up the sides of the baking dish.
• Use hot water in the larger pan to create the water bath.
• Chill the pudding for at least 6 hours before serving.
• Stay beside the oven while the brown sugar broils.

Variations

• Citrus swap: Use finely grated lemon zest in place of the orange zest.
• Spiced custard: Add a little ground cinnamon to the egg mixture.
• Dried fruit: Stir raisins into the cooled rice before adding the custard.
• Alcohol-free: Leave out the rum and make the custard without it.
• Fruit topping: Serve with fresh berries or sliced orange alongside.

Common mistakes to avoid

• Adding hot dairy too quickly: Pour it in gradually while whisking to combine it smoothly with the eggs.
• Skipping the water bath: Use a larger pan with hot water halfway up the sides of the baking dish for gentle baking.
• Baking until very firm: Check after 1 hour and take the pudding out once it is set.
• Chilling uncovered: Cover the cooled pudding with plastic wrap before refrigerating it.
• Adding brown sugar too early: Sprinkle it on just before serving so the topping can be broiled at the last moment.
• Leaving the broiler unattended: Watch the sugar closely throughout its 2–3 minutes under the grill.

How to store

Cover leftover pudding and refrigerate it; use within 3 days. The sugar topping is best freshly broiled, so add it just before serving rather than storing it on the pudding. Reheat a portion gently in the microwave, though the topping will no longer be crisp.

Frequently asked questions