Baked Creamy Rice Pudding

Rice pudding has to be one of the ultimate comfort foods. A bowl of creamy rice pudding on a cold day brings back so many childhood memories.

My gran used to make the most delicious creamy rice pudding ever, I just wish I had got her recipe while I had the chance, but as a youngster you don't think of these things. It wasn't until I started doing my blog that I realised how much I would have dearly loved some hand written recipes from days gone by. But in saying that, we weren't really a family of recipe followers, more like just throw things together tasting as we go along for flavour and seasoning and that was it, and I have to admit, when I started this blog I found it quite hard and time consuming remembering to write ingredients down for the meals I was making, but it is worth it because my kids will be able to look back on the foods they grew up with.

I love the rich taste of the skin on rice pudding.

Ingredients

1/2 cup white rice
900 ml milk
3 Tbsp cream
1/4 cup sugar
1 Tsp fine oatmeal (optional)
1 Tsp vanilla extract

Method

1. Preheat oven to 160°C. Grease a shallow oven proof dish.

2. Rinse rice and place in the dish, sprinkle with oatmeal if using. Mix the sugar, vanilla extract and cream with the milk, stirring. Pour over the rice and stir to combine.

3. Cover with foil, place on a baking tray and bake for 1 hour. Remove foil, stir and return to oven uncovered for a further 50 minutes or until rice is tender and custard is thick and creamy.

Enjoy hot or cold, on it's own or with cream or ice cream.

Comments

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