The thing I love about winter is the warm desserts you can have snuggled up on the lounge under a blanket. And these individual baked rice puddings are just perfect for this. They are small servings but are just right to hit that sweet spot, warm you up and fill your tummy for a good nights sleep.
The big bonus is that there is no pre-cooking in this recipe, just chuck it all in the oven and pull it out ready to eat after dinner. You can even cook a batch of them and keep them in the fridge ready to go, either serve cold, or quickly heat them up in the microwave.
I know the classic baked rice pudding that you precook usually has egg in it and you could add egg to this recipe too but it means that you have to regularly stir it for probably the first 30 minutes of baking to make sure it doesn’t separate. This sort of defeats the purpose of set it and forget it for me and it works just fine without the egg.
1 tablespoon arborio rice
1 teaspoon sugar (you can use caster sugar or brown sugar for a nice caramelish pudding)
Splash of vanilla
½ cup milk
Nutmeg to sprinkle on top
- Preheat oven to 150C
- Sit your ramekins in a deep oven proof tray and fill the tray with water to about half way up the ramekins.
- Put your rice, sugar, vanilla and milk into each ramekin and stir well to combine. Sprinkle the top with nutmeg (unless you peel your top skin off then just don’t bother).
- Bake for one hour. When you pull them out the top skin will have puffed up but will settle back down quickly, and the rice will be thick and creamy. You can peel the top skin off and stir in a tablespoon of cream if you want to loosen it up a bit or add in some sultanas or choc drops to it.
You can add other flavours in to your mixture before it is baked, this is your chance to unleash your creativity and satisfy any cravings you have been having, you could add some fresh lemon rind, or ginger, or perhaps some chai for something different.
Need to fancy it up a bit?
Simply sprinkle a layer of sugar over the top and torch it to create a brulee.
Do you eat the skin on your Baked Rice Pudding?
What flavours would you stir in?