White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 5 Tbsp short grain rice
- 3 Tbsp Chelsea White Sugar
- 3 cups milk (750ml)
- 1/2 tsp vanilla essence
- 1 tsp butter (5g)
- freshly grated nutmeg (optional)
- Chelsea Easy Pour Golden Syrup, to serve (optional)
Additional tips
Delicious served with tinned peaches or pears and some runny cream!
Chelsea Products in Recipe
Reviews
56
What did you think of this recipe?
Jo
Perfect! Delicious and creamy. Stirring the caramelised skin through the pudding regularly definitely enhanced the flavour. Tasted as good as nana used to make!
5
Trudie
Love this recipe, it's my go to for creamy rice pudding and my husband said it tastes just like his Grandma used to make.. Would it work to double it?
5
Cushla
Perfect!.. the recipe we grew up on.
5
Jenny
Easy recipe, extremely quick to make, family loved it, just like Grandma made!!
5
Letitia
Would this work with almond milk?CHELSEA: Definitely. Sounds delicious!
1
Chrissie Davies
Easy and delicious served with a dollop of vanilla ice cream.
5
lily
Horrible. All mushy and bland.
1
John
Growing up I never liked rice pudding, but since using this recipe and making it myself, love it! Works every time. Thanks.
5
Cheryl Curtis
This recipe was very easy to follow and turns out delicious. I added some nutmeg and used honey instead of sugar.
4
Sally
Yum Yum Classic Winter just like my grandad made, but of course I add 1x cup of evapourated milk along with 2x cups of milk, Naughty but nice, & a Naughty dollop of Jam in the centre when serving, throw back of English school dinners, Recipe perfect..... Will worry about my winter coat (weight) a month before Summer :)
5
Method
Preheat oven to 150ºC bake.
Place the rice and sugar in a 4-6 cup ovenproof dish. Add the milk and vanilla and mix well. Add the butter. Sprinkle a little nutmeg on top of the pudding, if using. Bake, uncovered, for about 2 hours, stirring several times during cooking.
A golden brown skin will form on top as the pudding cooks. Stir this into the pudding every now and then, or remove it, depending on your tastes.
When the rice is soft and the liquid is creamy, remove from the oven. Leave to stand for 15-30 minutes while the pudding cools and thickens further.
Drizzle with golden syrup and a little extra nutmeg to serve, if desired.
Additional tips
Delicious served with tinned peaches or pears and some runny cream!
Frequently asked questions
Can I use a different type of rice for rice pudding?
Yes, while short-grain rice (like Arborio) is traditional for its creamy texture, you can also use medium-grain rice. Avoid long-grain or basmati rice, as they don’t produce the same creamy result.
Why is my rice pudding too thick?
If your rice pudding is too thick, it may have cooked for too long or absorbed too much liquid. Simply add a splash of warm milk or cream and stir to achieve your desired consistency.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
56
What did you think of this recipe?
Jo
Perfect! Delicious and creamy. Stirring the caramelised skin through the pudding regularly definitely enhanced the flavour. Tasted as good as nana used to make!
5
Trudie
Love this recipe, it's my go to for creamy rice pudding and my husband said it tastes just like his Grandma used to make.. Would it work to double it?
5
Cushla
Perfect!.. the recipe we grew up on.
5
Jenny
Easy recipe, extremely quick to make, family loved it, just like Grandma made!!
5
Letitia
Would this work with almond milk?CHELSEA: Definitely. Sounds delicious!
1
Chrissie Davies
Easy and delicious served with a dollop of vanilla ice cream.
5
lily
Horrible. All mushy and bland.
1
John
Growing up I never liked rice pudding, but since using this recipe and making it myself, love it! Works every time. Thanks.
5
Cheryl Curtis
This recipe was very easy to follow and turns out delicious. I added some nutmeg and used honey instead of sugar.
4
Sally
Yum Yum Classic Winter just like my grandad made, but of course I add 1x cup of evapourated milk along with 2x cups of milk, Naughty but nice, & a Naughty dollop of Jam in the centre when serving, throw back of English school dinners, Recipe perfect..... Will worry about my winter coat (weight) a month before Summer :)
5
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learn about baking
How to Choose SugarFor Baking?
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