Sticky Rice Pudding
A creamy old-fashioned baked rice pudding with a golden top and soft, sticky texture underneath. Simple, comforting, and made with pantry staples.
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Ingredients
- 230 g short grain rice (unwashed) 1 cup
- 1 litre milk 4 cups
- 500 ml cream 2 cups
- 4 Tbsp sugar
- ½ tsp vanilla essence
- ½ tsp salt
- Pinch of nutmeg
- Butter for greasing the dish
Instructions
- Preheat the oven to 140°C bake. Generously butter a 9 × 13-inch casserole dish.
- Pour the unwashed rice into the prepared dish and spread evenly.
- In a saucepan, gently warm the milk, cream, sugar, vanilla essence, salt, and nutmeg until warm. Do not let it simmer or boil.
- Carefully pour the warm milk mixture over the rice.
- Place the dish into the oven uncovered and bake for 30 minutes.
- Remove the pudding from the oven and give it a gentle stir, then return it to the oven for another 1½ hours, or until the rice is tender and the top has developed a golden skin.
- Allow the pudding to rest for about 10 minutes before serving.
Notes
Notes
- Don’t wash the rice or the pudding won’t become as creamy
- The pudding thickens further as it rests
Variations
- Add dried fruit or cinnamon for extra flavour
- Serve with cream or stewed fruit
Storage
- Store in the fridge for up to 3 days
- Reheat with a splash of milk if needed
Servings: 6