Classic Oven Baked Rice Pudding A Trusted Family Favourite!
This oven baked rice pudding is a recipe I have made for many years and one that has stayed with me through different stages of life. I first started making it in my teens, at a time when money was tight and I needed something inexpensive but comforting to cheer me up. With just a few basic ingredients, it quickly became a recipe I relied on, and over time it naturally found its place as a regular favourite in our home.
These days it is especially popular with my husband, particularly when he is feeling unwell. There is something gentle and reassuring about a warm bowl of rice pudding that makes it easy to enjoy even when you do not feel your best. It is the kind of food that feels more like care than cooking, and that is exactly why it has remained such a trusted recipe for us.
The method is deliberately traditional. Baking the pudding slowly at a low temperature allows the rice to cook evenly and absorb the milk gradually, creating a creamy texture without constant stirring. I use a combination of whole milk and evaporated milk because it consistently gives better results than milk alone. The pudding is richer and thicker without needing cream, and the slow bake creates a lightly golden skin on top, just as a proper oven baked rice pudding should have.
This is also a recipe I trust because it is practical and economical. Ready made rice puddings from the supermarket have become surprisingly expensive and often only provide enough for one person. Making it at home costs far less and produces enough to feed the whole family, with leftovers that keep well and are just as enjoyable the next day.
Over the years I have learned that this pudding does not need fuss or complicated flavours. A little vanilla, a light grating of nutmeg and time in the oven are enough. Whether served warm on a cold evening or eaten cold straight from the fridge, it is simple, familiar and deeply comforting. It is proof that some recipes earn their place not because they are impressive, but because they are reliable, affordable and loved.
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Classic Oven Baked Rice Pudding (Traditional British Recipe)
- Total Time: 2 Hours 5 Minutes
- Yield: 4 1x
Description
Classic Oven Baked Rice Pudding A Trusted Family Favourite!
This oven baked rice pudding is a recipe I have made for many years and one that has stayed with me through different stages of life. I first started making it in my teens, at a time when money was tight and I needed something inexpensive but comforting to cheer me up. With just a few basic ingredients, it quickly became a recipe I relied on, and over time it naturally found its place as a regular favourite in our home.
These days it is especially popular with my husband, particularly when he is feeling unwell. There is something gentle and reassuring about a warm bowl of rice pudding that makes it easy to enjoy even when you do not feel your best. It is the kind of food that feels more like care than cooking, and that is exactly why it has remained such a trusted recipe for us.
The method is deliberately traditional. Baking the pudding slowly at a low temperature allows the rice to cook evenly and absorb the milk gradually, creating a creamy texture without constant stirring. I use a combination of whole milk and evaporated milk because it consistently gives better results than milk alone. The pudding is richer and thicker without needing cream, and the slow bake creates a lightly golden skin on top, just as a proper oven baked rice pudding should have.
This is also a recipe I trust because it is practical and economical. Ready made rice puddings from the supermarket have become surprisingly expensive and often only provide enough for one person. Making it at home costs far less and produces enough to feed the whole family, with leftovers that keep well and are just as enjoyable the next day.
Over the years I have learned that this pudding does not need fuss or complicated flavours. A little vanilla, a light grating of nutmeg and time in the oven are enough. Whether served warm on a cold evening or eaten cold straight from the fridge, it is simple, familiar and deeply comforting. It is proof that some recipes earn their place not because they are impressive, but because they are reliable, affordable and loved.
Ingredients
- 110g pudding rice
- 570ml whole milk
- 410ml evaporated milk
- 50g caster sugar
- 25g butter
- 1 tsp vanilla extract
- Sprinkle of freshly grated nutmeg
Instructions
- Preheat the oven to 150°C fan.
- Lightly butter a 1.5–2 litre ovenproof dish.
- Add the pudding rice and caster sugar, spreading evenly across the base.
- Pour over the whole milk and evaporated milk, then stir gently to combine.
- Add the butter in small pieces across the surface.
- Stir in the vanilla extract.
- Sprinkle lightly with nutmeg.
- Place uncovered in the oven and bake for 2 to 2½ hours.
- After the first 45 minutes, gently stir once to prevent sticking.
- Continue baking until the rice is tender and the top has a golden skin.
- Remove from the oven and rest for 10 minutes before serving — it will thicken as it cools.
Notes
- Serve warm on its own
- Add a spoon of raspberry jam
- Loosen up with a little extra warm milk
- Enjoy cold the next day even thicker and creamier
- Prep Time: 5 Minutes
- Cook Time: 2 Hours
- Category: Dessert
- Method: Oven
- Cuisine: British
Can I make rice pudding with evaporated milk?
Yes, evaporated milk makes rice pudding richer and creamier without needing cream. It also helps create a thicker texture when baked slowly.
Why bake rice pudding instead of cooking it on the hob?
Oven baked rice pudding cooks more evenly, develops a traditional skin on top, and requires less stirring than hob cooked versions.
Should rice pudding be covered in the oven?
No. Leaving it uncovered allows a lightly golden skin to form a classic feature of British rice pudding.
How do I know when oven baked rice pudding is done?
It’s ready when the rice is soft, the pudding has thickened, and the top is lightly golden. It will continue to firm up as it cools.
Can I reheat baked rice pudding?
Yes. Reheat gently on the hob with a splash of milk to loosen the texture.
Where to purchase pudding rice for baking?
It is in most supermarkets, however locating it can be tricky. Some place it with the puddings and desserts (such as the ready made cans of rice puddings and custards) and others place it with baking ingredients.