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Baked Rice Pudding


Baked rice pudding is just pure comfort food and a great British classic pudding. It is rich, creamy and perfectly spiced with vanilla, nutmeg, bay and lemon. What’s not to love? I have also come up with a great way to use up any leftover rice pudding. Try mixing your cold rice pudding with an equal amount of softened vanilla ice cream. Mix together and refreeze for a delicious cold pudding.



100g pudding rice
20g butter
50g sugar
700ml semi-skimmed milk 1 vanilla pod

Pinch of grated nutmeg
1 bay leaf
Strip of lemon zest
3 tbsp mascarpone cream


Here’s how:

Place the rice into a heavy shallow saucepan, then pour in the sugar and milk. Add a split vanilla pod and a pinch of grated nutmeg.
Turn the heat on to low and stir together.
Crush the bay leaf in your hand to release the flavour and add to the pan with the lemon zest.

Continue to cook and stir the pudding for 15-20 minutes until the rice is tender. When the rice is cooked stir in the mascarpone and serve.


Recipe Peter Sidwell

Baked Rice Pudding

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