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Recipe – Creamy Rice Pudding

I have had a lovely ‘me’ day today in Bath starting with a haircut, colour and head massage, then a coffee and a catch up with a good friend, some sales shopping and lunch with my boy!

photo7 photo8

I am starting to get the back-to-work panic now so spent the rest of the afternoon drinking a copious amount of tea and getting myself sorted for the start of term on Monday.

Now, I know today’s recipe is totally unsuitable for those eat healthier/ lose weight/ get fit resolutions that are floating around but it is a great way to use up all that cream you may have left in the fridge after hosting for Christmas and New Year. I hate waste, especially throwing perfectly good food away, so I would much rather use it up in a tasty way and start my diet a few days later than just bin it because I am so caught up on following a new rule!

I was halfway through cooking this dish when I realised that rice pudding is one of the least photogenic foods I have made and I have to admit that I struggled to find a shot where this creamy delight looked appetising! See what I mean?!


This is where you will have to trust me, dear readers! This pudding is delicious and is, for me, the epitome of comfort food.

I was going to get all foodie and make a really inventive version combining different flavours but something in me decided to keep it simple and school dinner-esque with just a few drops of vanilla extract and some freshly grated nutmeg.


The beauty of this simple recipe is that now you have the basics, you can add whatever you fancy; fruit, nuts, jam, chocolate chips, syrups…it’s up to you!

The below amount made enough for two people.



50g of pudding rice

250ml of single cream

250ml of milk

25g of caster sugar

A few drops of vanilla extract

A pinch of freshly grated nutmeg

15g of butter

How to make it

  • Begin by preheating your oven to 150°C, Gas Mark 2
  • Rinse your pudding rice out in a sieve under cold waterIMG_4535
  • In a saucepan, add the cream, milk, sugar, vanilla and nutmeg and simmer on a low to medium heat until the sugar has melted
  • Add the rice and stir wellIMG_4538
  • Grease an ovenproof dish then pour in the creamy rice mixture, giving it one last stir
  • Dot the butter over the top and place in the oven for about an hour and a halfIMG_4539
  • I took mine out every 20 minutes or so to give it a stirIMG_4541
  • You may find you want to add a little more milk if the rice absorbs it all – I like my rice pudding quite runny
  • Serve warm and enjoy!

About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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