sunday chef: rice pudding

by Kellebelle

So our TV didn’t work yesterday *cue collective gasp* so my plans to watch Sunday brunch in my pjs and be an all around lazy bones fell to pieces.

I may have actually uttered the phrase ‘worst day ever’ at one point as my roommate moved out and took her kettle so not even a cup of tea could be made. I have clearly fallen on hard times.

I decided to be productive and bake a pudding. But not just any ol’ pudding – baked rice pudding! This is one of my favourite things as my granny made it all the time when I was younger so it’s a real home comfort food for me.

At first I decided to attempt a really lazy version (it was Sunday after all!) as I had a tin of creamed rice in the cupboard that I figured I could just add raisins to and bake. I went to open it with a can opener only to discover the bloody can opener was gone too! This may have been the second time ‘worst day ever!’ was uttered. Not wanting to be dramatic, and after deciding against curling up in the fetal position, I braved the outside world and a place they call a shop.

Got my ingredients… And I only went and made rice pudding from scratch! It took about an hour and a half in total so kept me entertained and now all is right with the world and it was the BEST DAY EVER. That’s really just because my life revolves around eating and the pudding tastes pretty awesome if I do say so myself.

I measured ingredients all over the place as I didn’t have any scales but below is how I did it.


  • 1 and 2/3 bags of white bag in the bag rice (200g)
  • 20 teaspoons of sugar
  • 3 eggs
  • 16 fl ounces of milk
  • LOADS of raisins or about a half a cup
  • 1 teaspoon of vanilla essence
  • Pinch of salt
  • 2 pinches of cinnamon (recipes say nutmeg but the shop had none) Butter to grease tray and put on top of dish

How to:

  1. Place uncooked rice saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 20 to 30 minutes.
  2. Preheat oven to 160 C / Gas mark 3.
  3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in rice and raisins. Pour into a baking dish.
  4. Bake uncovered for 30 minutes; stir pudding and sprinkle with cinnamon and add some knobs of butter. Bake additional 30 minutes or until a knife inserted halfway between the edge and the centre comes out clean.

Here’s some pics of how it went:




Ready for the oven!
pre cooked

After 30 minutes in the oven and ready to stir…

pre stir

All stirred and butter and cinnamon added…

Back in the oven for 30 minutes and done!finished


Ta-da! Do you have a favourite dish that reminds you of being young/home? Let me know!