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Photo of Baked rice pudding by WW

Baked rice pudding

6
Points® value
Total Time
1 hr 20 min
Prep
5 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Often, the simplest most traditional desserts are the hardest to beat – as this ever-popular creamy vanilla rice pud with a gloriously thick skin shows

Ingredients

Pudding Rice (Short Grain), Dry

100 g, short grain, rinsed

Muscovado Sugar

30 g

Skimmed Milk

600 ml

Salt

1 pinch

Vanilla Extract

½ teaspoon(s), level

Ground Nutmeg

⅛ teaspoon(s), level

Orange

1 zest(s) of 1

Instructions

  1. Preheat the oven to 170°C, fan 150°C, gas mark 3.
  2. Tip the rice into a 1.25 litre deep ovenproof dish. Add the sugar, milk, salt, vanilla extract and nutmeg. Stir to dissolve the sugar.
  3. Bake the pudding in the centre of the oven for 1 hour and 15 minutes until the rice is tender and a brown skin has formed on top. Spoon into bowls and serve topped with the zest.

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