Traditional English rice pudding

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tart flavor.

Butter a baking dish liberally with butter.

Measure 2 oz (50 g) of pudding rice and rinse it under the tap in a sieve.

Place the rinsed rice in a bowl and add 1 pint of full fat milk.

Let the rice soak in the milk for half an hour.

Preheat the oven to 150°C (300°F or gas mark 2) 10 minutes before the soaking time is up.

After half an hour, add 1 oz (25 g) of castor sugar, about 0.5 oz of butter (dotted in), and a sprinkle of nutmeg to the rice and milk mixture.

Stir the mixture gently to combine the ingredients.

Place the dish in the oven and cook for 1.5 hours, stirring every 15 minutes for the first 45 minutes to keep it creamy.

After the first 15 minutes, stir the mixture again, scraping any rice from the bottom.

After another 15 minutes, stir the mixture for the final time, ensuring to mix in any skin that forms on top.

After a total of 1.5 hours, check the pudding for consistency; if it's too runny, return it to the oven for an additional 5 minutes.

Serve the pudding, noting that some may prefer the skin while others may not.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens