There’s an art to making a pudding out of a few simple ingredients. Baked rice pudding is what Lois Daish categorises as a ‘milk pudding’; an endearing term with a cosy nursery supper time feel to it. Other milk puddings include bread and butter pudding, lemon delicious, and rhubarb fool. These old-fashioned style puddings are exactly what I feel like eating in the depths of winter.
The main (but unlisted) ingredient for Lois’ baked rice pudding is time. Preparation takes minutes; the baking takes hours. However these are hours you can spend doing something else, warm in the knowledge that rice pudding is imminent.
Baked rice pudding (Lois Daish, Listener, August 13 2005)
3 cups milk (not trim milk)
3 tablespoons calrose or arborio rice
3 tablespoons caster sugar
1/4 teaspoon vanilla paste or half a vanilla pod
pinch of salt
Preheat oven to 150°C (not fan bake). Put all ingredients into a deep baking dish with a capacity of one litre and give it a stir. Place in the oven and bake for 2 1/2 hours, stirring the pudding three times during the first hour and then leaving it undisturbed for the remainder of the cooking time. The pudding will develop a golden skin on top. Remove from the oven and allow to cool for ten minutes before serving. Serves 2-3 generously and any cold leftovers are a thing of joy the next day.