Slow Cooked Rice Pudding
There is nothing better than comforting, creamy rice pudding. In my version I bake the rice pudding in the oven and I don't add sugar. Instead I serve this with stewed fruits, fruit compote or a little jam. It cooks in the oven and that is it.
This recipe makes 2 adult portions, or 4 smaller portions
- 70g pudding rice
- 525ml milk, I am using whole milk (contains dairy)
- 1 vanilla pod, split in two
- oven proof dish, greased with a little butter
Preheat the oven to 140C. Take an oven proof dish, greased with a little butter, add the pudding rice. Measure out the milk and add the split vanilla pod and stir, then add to the rice. Give the rice, milk & vanilla a mix in the dish, to loosen the rice from the bottom. Place in the oven. Check after 40 mins of cooking: remove the milk skin & discard, remove the vanilla pod and discard, finally give the rice a stir. Place back in the oven for a final 40 mins.
The pudding is now cooked, remove from the oven. The rice will have absorbed all the milk and be rich and creamy, the pudding will have a golden topping. Serve straight away it’s best hot from the oven. I serve this with stewed fruit, roasted fruits, fruit compote, or sugar free jam.