Description
A luxuriously creamy, subtly spiced baked rice pudding—rich and comforting, inspired by Felicity Cloake’s kheer‑style version.
Ingredients
- 100 g pudding rice (or arborio)
- 50 g butter
- ½ vanilla pod (or 2 tsp vanilla extract)
- 50 g soft light brown sugar
- 1 bay leaf
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
- 1 L full‑cream milk
- finely grated zest of ½ lemon
- pinch of salt
- 150 ml double cream
- 2 Tbsp sweet sherry or rum (optional)
Instructions
- Preheat oven to 160 °C (140 fan)/320 °F/gas 2½.
- Melt butter in an oven‑proof pot or large pan over low heat.
- Add sugar, then bay leaf, vanilla pod and seeds, nutmeg and cinnamon; toast briefly.
- Stir in the rice until coated and slightly translucent.
- Pour in milk, add lemon zest and salt, then stir in double cream and optional sherry; bring just below simmer.
- Transfer to oven if needed and bake for about 2 hours, until set on top but still slightly wobbly.
- Let cool until warm before serving (it will thicken further as it cools).
- Optional: garnish with stewed fruit, raisins, nuts or spices.
Notes
- Use pudding rice or arborio for creamy texture; long‑grain will yield looser pudding.
- Too runny is better than too dry—check during baking and add more liquid if needed.
- Pre‑soak dried fruit in alcohol for extra depth.
Nutrition
- Serving Size: ¼ of recipe
- Calories: ≈ 400 kcal
- Sugar: ≈ 25 g
- Sodium: ≈ 150 mg
- Fat: ≈ 15 g
- Saturated Fat: ≈ 9 g
- Unsaturated Fat: ≈ 5 g
- Trans Fat: negligible
- Carbohydrates: ≈ 50 g
- Fiber: ≈ 1 g
- Protein: ≈ 9 g
- Cholesterol: ≈ 65 mg
