Retro Rice Pudding

Retro Rice Pudding | Vagabond Baking

Can you be addicted to rice pudding? Well, I don’t think I’m far off! I’ve baked it three times over this past weekend, eaten it for dessert and then for breakfast the following day. Oh, and I’ve grazed on it cold, straight out of the fridge. It’s worrying!

I had a whim to make rice pudding, knowing that I would have an Aga to play with for a few days. I love the idea of something comforting cooking away while the spring gales slash rain against the windows. This rice pudding is far removed from the anaemic tinned rice pudding more commonly eaten. This rice pudding is creamy and caramelised under a delicious burnished skin < the best bit!

Retro Rice Pudding | Vagabond Baking

It is best served hot, sprinkled with crunchy Demerara or granulated sugar. You could stir jam into it, or stewed fruit. How about some chocolates chips, so they melt into the creamy rice?

This is perfect Aga food but it can easily be replicated in a regular oven. It’s extremely easy to prepare, you just throw all the ingredients into the dish, pop into the oven, set and timer and forget about it for a few hours, lowering the temperature after about twenty minutes.

I’ve made it with regular milk and butter however you could easily make this vegan with marg and non-dairy milk. This recipe is based on one by Mary Berry, in her Aga book.

Retro Rice Pudding 

Serves 4

Oven 220 C / gas 7 / 425 F  / Aga roasting oven, rack on first set of runners from the bottom

shallow two pint oven-proof dish, buttered

  • 75 g {1/3 cup} pudding rice / short grain rice
  • 40 g { 3 tbsp } light muscovado or brown sugar
  • 25 g { 2 tbsp } butter, or marg if vegan
  • 1 vanilla pod, split with the seeds removed or a tsp of vanilla extract
  • 900 ml { 4 scant cups } milk, dairy-free if you like
  • freshly grated nutmeg

Place all of the ingredients into the shallow buttered oven-proof dish, pour over the milk and give it a little stir to settle everything. Make sure the vanilla pod is well buried if you are using one. Grate over a little nutmeg.

Pop into the hot oven and set the timer for 20 minutes.

After 20 minutes check the pudding, it should have formed a nice and burnished skin. If not, return it to the oven for another 5 or 10 minutes.

Now turn the oven temperature right down to 140 C / gas 1 / 275 F. If you are using an Aga, switch the pudding to the simmering oven. Set the timer for 2 hours. Go away, forget about it, catch up on the soaps, take the dog for a walk…..

After 2 hours, check to see how the rice is cooking under that dark skin, it should be soft and creamy, with no bite. Depending on your oven and how deep your pudding is, it may need longer. Too long though and the rice begins to solidify, not so nice.

 Serve while still warm.

Any left overs should be refrigerated, reheat in the microwave.

serve sprinkled with sugar.

serve sprinkled with sugar.

Retro Rice Pudding

By Rachel A Davis   Follow on Bloglovin

7 Responses

  1. francaangloitalian says:

    I’ve just discovered your blog thanks to the post ‘Top 10 Travel Blogs To Watch In 2013’ on First Choice and I’m so glad I did 🙂
    Nice to see that there are vegan recipes too in your amazing collection, I must try to make some 🙂

  2. Love rice pudding, this is making me so hungry! I used to make an Indian style spiced one too which was fantastic – infusing some chai spices in the milk (think I used a chai tea bag so it was really easy but tasted great).

  3. Sarah says:

    The burnished top layer on that? Looks amazing.

  1. May 17, 2013

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