This classic rice pudding recipe is the perfect remedy for those chilly winter evenings. The addition of nutmeg, vanilla and sultanas takes it from a stodgy childhood memory to a contemporary culinary delight.
For more flavour variations, see the notes below this recipe. You’ll also find the link to a vegan version, and a stovetop rice pudding.
Looking for more custard dessert recipes?
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) baking dish.
Whisk eggs, sugar and extract in medium bowl until combined. Whisk in milk and cream; stir in raisins and rice.
Pour mixture into dish. Place dish in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dish. Bake 30 minutes, whisking lightly with fork under skin occasionally. Sprinkle with cinnamon; bake 20 minutes. Serve rice pudding warm or cold.
How to prepare rice pudding
For this recipe, we have baked the rice pudding. However, you can also prepare rice pudding on the stovetop. See this recipe for one made on the stovetop, and finished under the grill. For a slow cooker recipe, try this Spanish caramel rice pudding.
We also have a vegan rice pudding recipe.
Flavour variations
For twists on a classic rice pudding, try our citrus rice pudding or this beautiful fig and orange blossom rice pudding.
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