Baked Rice Pudding

This is our classic recipe using condensed milk. But if you simply can't wait, try our Carnation Rice Pudding mixes.
Ingredients
Serves: 6
  • 200g Carnation Condensed Milk
  • 142ml carton double cream, plus extra (optional) for serving
  • 500ml water
  • 2tsp vanilla extract or good pinch nutmeg
  • 100g pudding rice
  • jam, to serve (optional)

You will also need...

1.1 Ltr ovenproof dish

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  • Very easy

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  • 25 mins
    total prep time

    1 hr 30 mins
    ready to serve in

4 I've made it

  • Calories
  • Sugars
  • Fat
  • Saturates
  • Salt

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. 2. Mix together the condensed milk, cream, vanilla (or nutmeg) and water in a large jug. Rinse the rice well and then place in a large saucepan with the milk and cream mixture. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally.
  3. 3. Pour the rice mixture to the dish cover with foil and bake in the oven for about 1 hour or until the rice is cooked.
  4. 4. Remove the rice pudding from the oven; the pudding will continue to thicken on standing
  5. For extra indulgence stir in a few extra spoons of cream when it comes out of the oven. Serve with your favourite jam!

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Discussion Board

  • Cockoo
    May 10, 2012
    This is so good a taste of times gone bye - just like my Nanna made it !! I included some sultanas in mine at the transfer from hob to oven stage.