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The Ultimate “Golden Crust” Rice Pudding
- Prep time: 10 mins
- Cook time: 2 – 2.5 hours
- Servings: 4–6
Ingredients
- 100 g (1/2 cup) Pudding rice (Arborio or any short-grain white rice)
- 50 g (1/4 cup) Granulated sugar
- 700 ml (3 cups) Whole milk
- 150 ml (2/3 cup) Heavy cream (Double cream)
- 25 g (2 tbsp) Unsalted butter, plus extra for greasing
- 1 tsp Vanilla extract or 1 vanilla bean (scraped)
- 1/2 tsp Freshly grated nutmeg (essential for the crust)
- Pinch of salt
Instructions
- Heat the Oven: Preheat your oven to 150°C (300°F). Grease a 1.5-liter ovenproof baking dish (ceramic or glass works best) with plenty of butter.
- Combine: Add the rice, sugar, and a pinch of salt directly into the dish. Pour in the milk, heavy cream, and vanilla. Stir well until the sugar has dissolved.
- The Butter & Spice: Dot the surface with small knobs of the 25 g of butter. Grate a generous layer of nutmeg over the top—this spice is what actually helps create that deep golden color.
- The Slow Bake: Place the dish in the center of the oven.
- At 30 Minutes: Gently stir the rice once to prevent it from sticking to the bottom.
- The Remainder: Bake for another 1.5 to 2 hours without stirring again.
- The Finish: The pudding is done when a thick, brown skin has formed on top and the rice is tender. If you shake the dish, it should have a slight “custard-like” wobble but shouldn’t be liquid.
Troubleshooting the Crust
| If your crust is… | Then… |
| Too Pale | Increase the heat to 180°C for the final 10 minutes or use the broiler (grill) for 60 seconds. |
| Too Dry | You likely baked it too long or used a dish that was too wide. Add a splash of warm milk before serving. |
| Breaking | Avoid stirring after the first 30 minutes! The skin needs silence and heat to knit together. |
Note: If you want to get fancy, you can soak 50g of sultanas (raisins) in a little rum or brandy and stir them in at the 30-minute mark!
