The Ships Cook Book

Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.

The Ships Cook Book
Baked Rice Pudding
Recipes 

Baked Rice Pudding

shipscookbook
Jump to Recipe Print Recipe

Baked Rice Pudding

Baked Rice Pudding

Baked Rice Pudding

This is a very popular dessert with all crew members and so simple to make, the slight browning of the edges and the top give a hint caramel to the flavour. The recipe can be enhanced with a little cream if you wish or served with cinnamon powder separately for crew members to sprinkle on the top to taste. And of course, don’t forget a spoonful of jam is a traditional addition to a bowl of Rice Pudding!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Cuisine British
Servings 25 Portions
Calories 204 kcal

Ingredients
  

  • 500 grams Round Grain Pudding Rice
  • 250 grams Butter Unsalted
  • 200 grams Sugar
  • 4 litres Whole Milk
  • 2 cans Condensed Milk Optional
  • sprinkle Nutmeg

Instructions
 

  • Select a pot with a lid suitable to go in the oven, melt the butter in the pot over a medium heat and stir in the rice and cook for a few minutes without colour so the and coat each grain of rice, this will add flavor to the rice and help stop the rice sticking together during cooking.
    Pudding Rice in Butter
  • Add the sugar stir in and then add all the milk.
  • Continue to heat stirring until the milk comes to a rolling simmer, don’t allow the rice to settle on the bottom of the pot it may stick.
  • Place the lid on the pot and place in an oven set at approximately 200°C and bake for an hour or until the rice has swelled, stirring with a whisk half way through the cooking time, as the rice will settle and stick together during cooking, this stirring not only separates the grains of rice but it also seems to release starch from the rice to thicken the milk.
  • Check the Rice Pudding at this stage for tenderness and sweetness, and add sugar to taste or Condensed Milk which adds flavour and sweetness. The matter of sweetness is personal taste, I find the 200 grams of sugar and a can of condensed milk makes this recipe just about right for my crews.
  • When the rice is soft transfer to a suitable ovenproof dish, sprinkle with a little grated Nutmeg and return to a hot oven for just sufficient time to brown the top slightly, it should take no more than 5 to 10 minutes, your Rice Pudding is ready to serve and can be eaten hot or cold.

Notes

Nutrition

Sodium: 41mgCalcium: 92mgVitamin C: 1mgVitamin A: 334IUSugar: 25gPotassium: 120mgCholesterol: 32mgCalories: 204kcalSaturated Fat: 7gFat: 11gProtein: 3gCarbohydrates: 25gIron: 1mg
Keyword Rice
Tried this recipe?Let us know how it was!