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What Can I Make with Pudding Rice? Classic Baked Rice Pudding A creamy, nutmeg-topped baked rice pudding – just a handful of cupboard ingredients and the oven does the work.
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1. Classic Baked Rice Pudding ⏲ 135 mins 🍽 Serves 4 ♻ Uses up leftovers
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Heat the oven to 150°C (130°C fan), gas mark 2. Butter a 1.5-litre ovenproof dish. Add the rice and sugar to the dish, then stir in the milk and vanilla. Dot the butter on top and grate over the nutmeg. Bake for 2 hours, stirring after 30 minutes and again after 1 hour, until the rice is soft and the pudding is thick and creamy with a golden skin. Rest for 10 minutes before serving – it thickens as it stands. FAQs Can I use long-grain rice? Not really – short-grain pudding rice releases starch that makes it creamy. Long-grain stays separate and thin.
How do I store leftovers? Cool quickly, refrigerate within an hour or two, and eat within 24 hours. Eat cold, or reheat once until piping hot.
Can I make it on the hob? Yes: simmer gently in a heavy pan for 30–40 minutes, stirring often so it doesn't catch.
Can I make it dairy-free? Use oat milk and a plant-based spread, though it will be a little less rich.
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The Cookstuff Hero says: using up what you already have is the easiest saving there is. Fewer top-up shops, less in the bin, and the whole family still gets fed well.
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Recipes on CookStuff are researched and editor-written. Check food is piping hot when you reheat it, and follow the storage advice on packs.