Rice pudding is classic comfort food in the cooler months of the year. This is a Victorian-era recipe based on Mrs. Beeton’s original recipe, which could be tossed in the oven and left while attending to other kitchen duties. Really easy without a great deal of fuss.
Easy Baked Rice Pudding
This is a Victorian era recipe based on Mrs. Beeton's recipe, which could be tossed in the oven and left while attending to other kitchen duties in the Abbey. Really easy without a great deal of fuss.
- 4 cups skim milk
- 6 tbsp. caster sugar make your own by pulsing regular sugar in your blender
- 2 tbsp unsalted butter
- 1/2 cup short grain rice basmasti works well and will cook faster
- 1 fresh or dried bay leaf
- 1 pinch nutmeg freshly grated
- 1 1/2 cups raisins or currants optional
- Preheat oven to 275°F. Lightly grease an 8 x 10 square dish or medium shallow casserole dish.
- Place the milk and sugar in a saucepan over heat. Melt butter in the milk mixture. Place the rice in the baking dish. Pour milk over the rice, mix in the raisins if using, and add the bay leaf.
- Bake for 1½ to 2½ hours (depending on the type of rice you use), stirring every 30 minutes or so.
- Remove from the oven, grate nutmeg over the surface.
- Increase the oven temperature to 325°F and return to the oven for an additional 15 minutes.
- Remove the bay leaf and let rest before serving warm. I like to add some nonfat strained yoghurt, a few sliced almonds and berries.
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