How to make a Rice Pudding

Rice Pudding


  • 65g (2½oz) round pudding rice
  • 1.2 litres (2 pints) creamy and full-fat milk
  • 25g (1oz) unsalted butter cut into small pieces
  • 50g (2oz) caster sugar
  • pinch of ground nutmeg
  • strawberry, raspberry or blackcurrant jam for dolloping


  1. Preheat the oven to 140C (275F), Gas Mark 1.
  2. Put the rice into a shallow pie dish, pour over half the milk and stir in the butter and sugar. Bake for 1 hour.
  3. Stir in the remaining milk and continue to cook for another hour. Stir again. Sprinkle with nutmeg and cook for a further hour.
  4. Serve or dollop the surface with jam of choice.
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