135.Baked Rice Pudding : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

3 oz / 75g pudding rice

2 oz / 50g sugar

1 pint / 600 ml milk

2 eggs

1 drop vanilla essence


Wash the rice and then boil in a pint of water for 5 minutes, leave to stand for 10 minutes.

Beat together the sugar, milk and eggs with a drop of vanilla essence.

Drain the rice and add the rice to the beaten mixture.

Place the mixture in an ovenproof bowl and sprinkle nutmeg on top.


Preheated oven

gas mark 4 350°F 180°C

Stand the bowl in a tray of water in the oven. The water should come half way up the bowl.

Bake for 1 ½ hours or until just set.


Add 2 oz or 50g chocolate, melted in the microwave on low, and beaten into the mixture before baking.

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