Rice pudding was a staple in the DoJo Eats family when we were growing up. We’re definitely not the only ones who enjoyed it. Many countries around the world have some variation of a creamy rice-based dessert, and for good reason. It’s insanely simple to make, but is one of those hearty, soul-soothing desserts you long for on an autumn or winter evening. The autumn days seem to be coming in already here in the London (bye summer!), so let’s do this!
Many rice pudding recipes you will find online call for a heavily enriched combination of ingredients, often with some combination of cream and eggs, and often flavoured with nutmeg and vanilla. You honestly don’t need all those extras: rice, milk, sugar, and a small knob of butter is all you need. That and a long bake time.
It’ll take you 2 minutes to put this together in a dish, then you have to wait patiently for over 2 hours while it bakes. Start this well before dinner time. The sweetened milk essentially turns into condensed milk as the small grains of rice become tender. A golden, caramel-like crust (or skin) will also form on top of the pudding (the best bit). It’s worth waiting for.
Rice labelled as “pudding rice” can be difficult to find in some areas but it should be available widely online. It’s essentially a very short grain rice, so you could substitute with basically anything: Arborio or paella would work best. We have not tested this recipe with non-dairy milks, but most should work.
Family Rice Pudding
- 100 g Pudding Rice
- 1100 ml Milk semi-skimmed or whole
- 80 g Sugar white
- 20 g Butter
- Pre-heat the oven to 150°c. Put all the ingredients in a baking dish and stir. Transfer to the oven.
- After 10 minutes, give the mixture another stir to ensure the now melted butter is mixed in. Return to the oven.
- Bake for a further 2 hours 10 minutes – the top should be golden brown. Allow to cool a little before serving.