Baked Rice Pudding..

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Rice pudding, with it’s sweet topcoat on.. :)

That milk in the fridge is teetering on the brink of its BB date..

There’s no way on earth that I’m going to throw it out, so I thought – WWMDMD?

– What Would My Dear Mama Do? –

Why, she’d make Rice Pudding of course! It was her favourite way of using up extra milk – and we absolutely loved it..


  • A 2.5 litre ovenproof dish
  • A sieve.
  • A fine grater.
  • A wide-mouthed microwavable jug.


  • 120g Pudding Rice (it’s with all the other rice in the supermarket aisle)
  • 800mls cold milk
  • 25g unsalted butter
  • 40g of golden caster sugar
  • Zest of one orange
  • 2 capfuls of Vanilla extract – I used Vanilla Paste today.
  • a good grating of fresh Nutmeg


  • Generously butter the oven-proof dish.
  • Heat the oven to 160 Fan
  • Rinse the pudding rice well under cold water. Shake dry. Put it into the buttered dish.
  • Add the orange zest, and Vanilla

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  • Put the milk, remaining butter, and the  sugar into the wide-mouthed jug, and give it about 3 minutes in the microwave, until the butter is almost melted. Or just heat it in a saucepan.

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  • Pour the milk mixture on top of the rice.
  • Sprinkle in the sugar.
  • Give it all a good stir.
  • Grate over the Nutmeg

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  • Put it in the oven and bake for an hour. The sugar in the mixture will have made a lovely sweet top coat for you, so you’ll have to dig a small spoon in to make sure that the rice is all cooked.. – CAREFUL! ‘It is hot-hot’ – as my Mum would have said!
  • Leave it to cool for as long as you like – it really is very, very hot – up to a couple of hours, then serve when it’s almost lukewarm.



  • This is a perfect pudding to make long before you need it – the rice seems to keep it warm for ages. It actually tastes much better when it’s almost lukewarm.
  • When the hour’s cooking is up, you’ll be surprised to see quite a lot of liquid milk left in the dish – don’t panic about this – it will be absorbed as the pudding cools. Give it 5 more minutes if you’re really worried, but trust me on this, it’s done! :)
  • As children, we always got our Rice Pudding with a dollop of jam on it, so I’m partial to this.
  • The picture below has a spoonful of my favourite Strawberry Jam, and about a tablespoonful of pouring cream. Absolutely delicious!

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  • A spoonful of fruit compote of any variety is also excellent.
  • Lightly stewed fruit is also lovely – try gently heating some chopped-up Strawberries with a dessertspoon of sugar and squeeze of lemon juice, then spoon it over the pudding.
  • My friend Julie makes  fabulous Blueberry Compote, simply by heating fresh or frozen blueberries with a splash of water – no sugar required! Here’s her recipe
  • Of course, you can add some Raisins or Sultanas into the cooking – add them during the last half hour or so of cooking.
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My personal favourite – with Strawberry Jam and cream..


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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