Rice pudding is such a traditional dish, born from Mother’s, Grandmothers’ and Great Grandmothers’ Winter collections of recipes. I always know when the best of Glorious Autumn is over because I bake a rice pudding. It varies every year – sometimes it is as early as early April, and sometimes as late as mid May here in the Southern Hemisphere. A dish of extreme comfort and warmth, there is something about it that connects me with my great line of ancestors.
This old fashioned, rustic dish is rather dark from the cinnamon and the brown sugar. Use white sugar if you prefer a lighter version.
Are you looking for Rice Puddings? Try our Warm Rice Pudding with Star Anise Sauce, Pandan Rice Pudding with Lime Syrup, Greek Rice Pudding and Bengali Rice Kheer. Or try some of our other desserts – Sago Payasam, Baked Apricots with Honey and Orange, and Baked Strawberries.
Looking for more? Explore all of our Rice Puddings and all of our other Desserts . Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. Or try our easy Mid Autumn recipes.
Old Fashioned Baked Rice Pudding
1 cup short grain rice, even arborio rice is fine
4 – 4.25 cups milk
1 cup brown sugar – or use white sugar for a lighter coloured pudding
Heat the oven to 180C.
Place the rice, milk and sugar, perhaps a little honey and a dash of brandy, into an oven-proof dish and mix.
Sprinkle cinnamon over the top and dot with butter. Cook slowly in the oven for 1 hour or so until the rice is cooked with a light crust on the top.
Serve with cream and fresh fruit.
This one is made with raisins and white sugar, with cardamom powder and cinnamon sprinkled over the top.
Add sultanas or raisins to the rice.
Stir some fruity jam through the cooked pudding, or drizzle over the pudding.
This old fashioned, rustic dish can be rather dark in colour from the brown sugar. Use white sugar if you prefer a lighter version.
A Normandy Baked Rice Pudding – Terinée
A similar baked rice pudding is made in the homes of Normandy, France, from rice, milk, sugar and cinnamon. It is cooked at a much lower temperature – 140C – for 2.5 – 3 hours. A stronger crust forms on the top, and it is also delicious. Because of the longer cooking time, use more milk in this version – around 6 cups for 3/4 cup of rice and 1/3 cup sugar. Add a tspn cinnamon.