Baked Rice Pudding

Baked rice pudding is an absolute classic dish, a family favourite and one of our nation’s most beloved comfort foods. Variants of it can be found all over the world from North Africa to Asia, the United States to France and beyond. The majority of these nations make their rice pudding on the hob, while the British tradition is to bake it.

The main ingredients are rice and milk and variations often add butter, caster sugar, nutmeg and many other spices and ingredients. You can add pretty much anything (within reason!). Tradition in Vermont, USA is to add maple syrup, while Egyptians add rosewater and the Turkish add cinnamon.

The earliest known recipes for rice pudding in the UK were from the Tudor period in the early 1600’s. Back then some of the favourite fillings of the day were vanilla, jam and cinnamon, the same ones that are still enjoyed by families today.

The cooking method is generally the same, simmering the milk in a saucepan before adding the rice and other ingredients for that particular recipe, putting it in an oven proof tin and baking. This is the same way it has been prepared for generations and will undoubtedly continue to do so.


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