Ingredients
- 100 grams (1/2 Cup/3.5oz) Granulated Sugar/Caster Sugar
- 165 grams ( 1 Cup/ 6oz) Arborio Rice, short grain
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Teaspoon Ground Cinnamon
- 12oz (1 1/2 Cups) Evaporated Milk
- 8oz (1 Cup)Whole Milk
- 8oz (1 Cup) Heavy Cream/ Double Cream
- 2 Tablespoons Butter, diced
Instructions
- Preheat oven to 305F/ 151C.
- In a shallow casserole dish approx 11"x7" 2 inches deep, I used this Le Creuset Au Gratin Dish add everything but the butter, gently mix around for a minute or two so everything is combined. Add chunks of cubed butter on top.
- Bake for 2 hours to 2 hours 30 minutes- you want a dark golden skin and all the liquid should be absorbed. Let cool on a wire rack for 20 minutes before serving. Store in fridge.
Equipment
Notes
*Please note this is not supposed to be a very sweet recipe, as some like to add a dollop of jam to the baked pudding. You can increase the sugar to 3/4 cup or 1 full cup if you would like.
*Please also note this is a baked, thick style rice pudding. It is not runny, you can easily slice it, if you want a runnier style add an additional 1-2 cups of whole milk.
- Prep Time: 5 Minutes
- Cook Time: 2 Hours 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: British
Keywords: baked rice pudding, rice pudding, rice