Creamed Rice Pudding

This easy creamed rice pudding only has a handful of ingredients, that you already have in your cupboard all year round.

It's creamy, satisfying and delicious and doesn't use any cream. In fact, this version uses semi skimmed milk and no one will ever know!

So easy to make, as all you need to do is measure the ingredients and let the oven do the work, for a stress free dessert.

Best of all, it's a British classic that won't break the bank, so you can easily feed a crowd too.

Enjoy!

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥧 Traditional British puddings and desserts
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 🤔 FAQs
• 📋 Recipe
• 💬 Comments

There's something deeply nostalgic about creamed rice pudding that means that it is always a family favourite in my house.

Although you can make rice on the hob, it's so easy to make a baked rice pudding. Most of the liquid from the milk is absorbed by the rice and the remainder develops a concentrated creamy and nutty taste that is irresistable.

More importantly, it's just a matter of putting the ingredients in a dish and putting it in the oven. So, there is no stirring or watching the pot, just time to do something else.

I like to put it in the oven on a Sunday after the roast comes out, to save the heat. It's great if you make a big batch as it reheats beautifully too during the rest of the week.

There is just a handful of budget friendly ingredients that costs just pence, so you can make this at any time to feed a crowd or a hungry family and I guarantee they will be satisfied afterwards.

This recipe serves two generous portions but it's easy to scale up the portions as you need too.

With lots of flavour variations you can keep everyone happy too.

❤️ Why you will love this recipe

• Budget friendly store cupboard ingredients.
• Really simple to make.
• Easy to vary the flavours.
• Reheat leftovers easily.
• Enjoy hot or cold.

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🥘 Ingredients

• Rice - usually labelled as pudding rice or short grain rice.
• Butter - salted or unsalted for this recipe. I used salted butter.
• Nutmeg - just a few grates of nutmeg for a traditional nutty and fragrant flavour to the baked rice pudding.
• Milk - whole milk if you prefer, but I use semi skimmed and it still tastes really creamy.
• Sugar - white caster or granulated sugar.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• ovenproof shallow dish with 600ml or 1 pint capacity
• pastry brush - for greasing or use a piece of folded kitchen towel

💭 Top Tip

• It's easy to scale up the servings in the recipe card. As a guide, make sure that your container can hold the same quantity as the milk you are using.

🔪 Instructions

Lightly grease the sides and base of an ovenproof dish with butter or oil.

Measure the rice and sugar and place in the dish with a few grates of nutmeg.

Add the milk to the dish and stir to combine.

Divide the butter and dot over the surface.

⏲️ Baking Time

Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5  and bake for 30 minutes.

Open the oven door and stir the pudding.

Return to the oven for 2 hours or until most of the liquid has evaporated.

There will be a skin on the surface which is delicious.

Discard the skin if you prefer.

Serve immediately, warm or cold from the fridge.

🥧 Traditional British puddings and desserts

Try some of these desserts and puddings.

• Bread and Butter Pudding
• Eve's Pudding
• Flummery
• Cranachan
• Butterscotch Tart
• Syrup Sponge Pudding
• Lemon Syllabub
• Macaroni Pudding
• Eton Mess

🥙 Substitutions

• Sugar - use any type of sugar you have. Brown sugar or demerera sugar will give a more caramel taste.
• Rice - if you cannot find pudding rice use Arborio rice or basmati rice.
• Milk - use full fat milk or even skimmed, long life or reconstituted powdered milk. The addition of butter adds to the creamy taste.

📖 Variations

• Citrus - add the grated zest of a lemon, lime or orange.
• Spice - instead of nutmeg try ground cardamom, cinnamon, ginger or a mixture.
• Chocolate - add some cocoa powder or chopped chocolate the dish before baking.
• Jam - serve with a dollop of jam for a traditional creamed rice pudding or top with icecream.
• Creamy - replace some of the milk with cream or use a can of avaporated milk.
• Vanilla - add half a teaspoon of vanilla extract or other flavouring if you prefer.

🍣 Storage

• Refrigerator - cool, cover and store in the fridge for up to 3 days.
• Freezer - divide into individual airtight portions for up to 3 months. Defrost overnight in the fridge.
• To reheat - enjoy cold or cover and reheat in the microwave with a splash of milk. Stir well before serving.

🍱 Prepare in Advance

• This dish is so simple that there is no need to prepare the ingredients in advance. If you don't have time to cook the pudding on the day you want to serve it, then cook it the day before and reheat it in the oven covered with foil.

🤔 FAQs

🍪 More British bakes

Try out some these baking ideas.

• Flapjacks
• Melting Moments
• Ginger Loaf Cake
• Shrewbury Biscuits
• Congress Tarts
• Fruit Tea Loaf
• Cherry Madeira Cake
• Chocolate Shortbread
• Lincolnshire Plum Bread
• Orange Drizzle Cake
• Parsnip Cake
• Kentish Huffkins

📋 Recipe

More dessert recipes

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

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