Baked lemon & vanilla rice pudding

Baked lemon & vanilla rice pudding

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(12 ratings)

Prep: 5 mins Cook: 1 hr, 35 mins

Easy

Serves 4 - 6
The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

Nutrition and extra info

Nutrition: per serving (6)

  • kcal309
  • fat20g
  • saturates12g
  • carbs27g
  • sugars10g
  • fibre0g
  • protein6g
  • salt0g
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Ingredients

  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 450ml single cream
  • zest 1 unwaxed lemon
  • 1 vanilla pod, split
  • 25g caster sugar
  • 100g short-grain pudding rice
  • 25g butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.

  2. Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

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Comments (14)

kerrymerryberry's picture
5

Made this today. I let it cook for about 2 and a half hours. After an hour and a half it was still pretty runny so I added two small egg yolks to thicken the milk (like you do with custard). An hour later and it was the perfect consistency. The lemon gives a really lovely delicate flavour, and I sprinked ground nutmeg on to give the traditional skin. A very easy, delicious desert which was just as tasty the next morning cold.

mellie11's picture
5

Made this for the first time today - I've been looking for recipes hot gluten-free puddings and only just thought of rice pudding. This was a very lovely flavour, loved the lemon. Next time I'll scrap the seeds out of the vanilla pod (perhaps this is what 'split' means - I just cut down the side). I thought 100g rice seemed low and chucked a bit more in, which made it too stodgy, so next time I'll try following the recipe! I couldn't get pudding rice so used risotto rice... since seen another recipe that said spanish paella rice is a good substitute too. All my guests wanted a blob of raspberry jam with theirs. Definitely doing this again.

trafalgarhills's picture

I have made this several times now. Fantastic. I double the quantities and use Long Life cream, evaporated milk and UHT long life milk. I sprinkle with fresh grated nutmeg before baking and its tastes just like Ambrosia. Yum, yum, yum. Certainly doesn't last long in this house!

missflops's picture
5

I made this with a combination of double cream and semi skimmed milk as that's what was available in my fridge. Loved the freshness that the lemon brought to it. Cooked it in the roasting oven of my Aga whilst it was in slumber mode and 4 hours later we had the most deliciously creamy rice pudding. Couldn't resist a dollop of raspberry jam with, for a touch of school days nostalgia. :-).

dusicka's picture
5

Very nice baked rice pud, creamy and tasty.

twizzle2424's picture
5

i made this with skimmed milk, light emlea and 15g sweetener and cooked for 10/15 mins longer and it was lovely

laxtitute's picture
2

Mine didn't thicken either! I probably did something wrong but I think there's not very rice in the recipe compared to the amount of milk and cream. I added another 100g of rice and 50g of caster sugar and thickened it on the hob in the end.

minkykiwi's picture
4

Lovely recipe, the whole family loved it. I made a shopping error and bought a 280ml carton of double cream, so used this and then made up the difference with milk (I used semi skimmed) and didn't have a vanilla pod so used 1 tsp of vanilla extract.

I agree with the other reviewers and say that it makes nowhere near enough to serve 6 people!

sampancheri's picture

Any thoughts on whether this would work with dairy substitutes like soya milk and soya cream? I'm lactose intolerant but used to absolutely adore rice pudding as a kid so would love to find a way to make it again without giving myself a poorly tummy!

sarahjbayley's picture

Oat milk and oat cream work just as well as I use these for my dairy allergic daughter....yummy

emmapr's picture

You can definitely substitute the milk and cream for coconut milk. I make a similar recipe from the River Cottage Baby and toddler cook book and it's delicious with the coconut milk.

swampoduck's picture

Not sure where I went wrong, but mine didn't thicken. Also I found it quite rich with all that cream!

scouty's picture
4

Very easy, tasted delicious. Used vanilla extract rather than pod. Don't think would serve 6! Used Elmlea and skimmed milk to reduce fat content.

6dinnersid's picture
5

Delicious! The lemon gave it a lovely fresh taste. Have always made traditional rice pudding with a touch of nutmeg - think this will be the new favourite. The four of us demolished it in one sitting, definately wouldn't serve 6 in our house!

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