Baked lemon & vanilla rice pudding

Baked lemon & vanilla rice pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 5 mins Cook: 1 hr, 35 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 600ml milk



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

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



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Apr, 2018
made this recipe exactly according to instructions (except used arborio rice), and had problems with consistency, like other reviewers. The dish I used was fairly shallow, so I don’t think that was the issue. After baking for the recommended time, it was still like a dish of cooked rice in single cream. I baked it for a further 45 mins, during which time the mixture did not thicken. It was slightly better after a good stir, but still not as thick as I feel it should have been. The flavour was very nice - not overly sweet, and I liked the vanilla and lemon. But I think the amount of cream made it too rich, so will be looking for a recipe that is more milk-based and ends up with a thicker consistency.
5th Dec, 2017
Very tasty, me and my other half demolished the lot in one sitting - we are quite greedy but i still don't think it would push to serve 6! I seemed to have the opposite problem to others in that I had to add a fair amount more liquid as it dried out quickly in the oven and I only cooked it for 1 hour 10 mins total but still very delicious
8th Mar, 2015
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.
25th Jan, 2015
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.
9th Sep, 2013
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
4th Apr, 2013
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. :-).
18th Mar, 2013
Very nice baked rice pud, creamy and tasty.
2nd Feb, 2013
i made this with skimmed milk, light emlea and 15g sweetener and cooked for 10/15 mins longer and it was lovely
24th Oct, 2012
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.
16th Apr, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Donna T's picture
Donna T
9th Mar, 2020
Made this today and it was delicious. I did however make some adjustments as I had read people's problems with consistency. I used 550ml milk and only 250ml of cream. The rest of the ingredients remained the same! The stirring after 30mins baking is essential to break up the rice particles. An absolute dream of a desert to make and took me right back to my childhood. ❤️
Want to receive regular food and recipe web notifications from us?