Rice Pudding


Old fashioned maybe but well worth making.

Try to have this in the oven when you have a slow roast or something similar in, saves on power and you get two courses instead of one!

This serves four, consider doubling it for cold rice pudding the next day.

Gluten free, egg free and wheat free.


75g arborio rice

55g caster sugar

20g butter, chopped into small pieces

1.2l full cream milk

1 teaspoon vanilla extract


Preheat the oven to 150 degrees Centigrade.

Grease an oven proof dish.

Pour in the rice, sugar, butter, milk and vanilla, stir well.

Pop in the oven uncovered.

Stir every half hour for 1 hour and then leave to its own devices for 30mins.

It is ready when the rice is really creamy and there is a light brown skin over the top.

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