This is my Mam’s favourite! Rice Pudding reminds me of many fond family memories. I always remember my Grandma making rice pudding on a Saturday and it was a real treat, classically baked in the oven. Even at primary school I remember when rice pudding was available for dessert it was so exciting. You used to be able to add strawberry or chocolate flavouring, making the rice turn either pink or brown!
However now, I love mine with lots of freshly grated nutmeg and strangely enough, lemon zest! So I am going to share my super simple recipe for my baked rice pudding. It would be perfect for a dinner party and it lasts for a good few days in the fridge.
Baked Rice Pudding
Serves around eight people depending on your portion sizes and whether you even want to share!
200g Pudding Rice
100g Caster Sugar
1.4 Litres Whole Milk
Peel of one Lemon (Using a potato peel, peel a lemon so you have a long strip of lemon zest)
- Heat Oven to 150 degrees (fan). Butter a heatproof baking dish (large enough to hold all your ingredients).
- Then tip in the rice and sugar. Stir through the milk.
- Sprinkle the nutmeg over and top with the lemon peel.
- Cook for two to two and half hours. Depending on the consistency you like your rice pudding. We cook ours for two and a half hours as we like it thicker.
- We like to serve ours with a little drizzle of local honey!