A slow-baked creamy rice pudding with a golden skin of caramelised milk, spiced with nutmeg and sweetened gently.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oven-proof ceramic dish
Garnishes: grated nutmeg, jam spoonful
Accompaniments: stewed rhubarb, berry jam
Instructions
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1
Preheat oven to 150C (300F). Butter an oven-proof dish.
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2
Rinse the pudding rice under cold water and place in the dish.
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3
Heat milk, cream, sugar, and vanilla together until sugar dissolves. Pour over the rice.
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4
Grate nutmeg generously over the surface. Dot with small pieces of butter.
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5
Bake for 2 hours, stirring gently after the first 30 min.
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6
The pudding is done when the rice is tender, the liquid is creamy, and a golden skin has formed on top. Serve warm.
Did You Know?
In Welsh households, the fight over who gets the caramelised skin on top of the rice pudding is a time-honoured tradition.
Chef's Notes
Equipment Tips
- oven-proof dish
- saucepan
- grater
Garnishing
grated nutmeg, jam spoonful
Accompaniments
stewed rhubarb, berry jam
The Story Behind Pwdin Reis
Rice pudding has been a beloved Welsh dessert since the Victorian era, when it was an affordable and filling way to end a meal. In Wales, the slow-baked version is preferred, with hours in a low oven transforming simple ingredients into something luxurious. It remains the ultimate comfort dessert.
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