Oven Baked Rice Pudding for Two

Oven baked rice pudding is my favourite British dessert and my version has been scaled back to be the perfect serving size for two people.

The dish takes a shade over an hour and a half to cook, but it is very easy, chuck some stuff in a bowl, stir it, throw it in the oven and go about your day.

Creamy Rice Pud

This recipe is a bit of a collector’s piece here on Krumpli… a dessert!

I don’t present desserts here very often, not because I don’t like them, but because they are something that I choose not to eat very often. As a result, they take a long old time for me to develop and get right.

My latest sweet street is a traditional baked rice pudding, and like almost all of my desserts, it is fuelled by nostalgia.

I’ve got everything from mini Bakewell tarts and bread and butter pudding to mini lemon meringue pies and sticky toffee pudding.

One of the main themes of my site is food for two and as a result, this rice pudding recipe is made for just two people.

It’s gloriously simple to make and it is by far the easiest dessert you can make in my opinion.

It takes a little over 90 minutes to make, but you spend less than 10 minutes doing anything for it, how’s that for efficiency?

Frequently Asked Questions

Where do you get pudding rice from?

When I returned to the UK a few years ago I was taken a little by surprise at how difficult it can be to find pudding or short-grain rice.

I have found Asda to be a pretty reliable source. Both Morrisons and Tesco have it online but I’ve never found it in any store that I have been in.

It is also widely available online and it will last for ages in the cupboard!

What if I don’t like the skin?

Shhhhhhh, you are not allowed to say such things in these parts… sorry… or am I?

If the skin is not for you, simply cover the bowl with tin foil before baking it!

Do I have to use cream?

No, but it does make this dish gloriously rich and I think it is worth it.

But if you want to scale back the calories you can omit the cream and use the same total amount of milk (400ml).

Can I use vanilla essence or extract?

Yes, depending on the quality of what you are using you will need to use between a quarter and half of a teaspoon.

Although I do think that fresh vanilla or vanilla bean paste is much better.

Serving Suggestions

It may seem odd to have a serving suggestions section for a baked rice pudding, but stick with me.

There are a few bits that you can and maybe should have with rice pudding to take it to the next level.

The most obvious is a big dollop of jam, I prefer either a raspberry jam or a strawberry jam.

But a big spoon of cherry jam works well too. If you are doing that then try toasting off some flaked almonds too, it works wonderfully.

I’m sure that my next section will raise eyebrows, but I loved school dinner rice pudding with prunes in syrup. As I said, my dessert dishes are almost always about nostalgia.

If you want something completely out there, a sprinkling of sweet granola as a topping works really well.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Oven.
• 500ml (2 cup) baking dish.
• Stirring spoons.
• A paring knife and cutting board, only required if you are using fresh vanilla.
• Grater.
• A combination of weighing scales, measuring jug, cups and spoons.