An old fashioned creamy baked rice pudding using left over rice, just like Mum used to make.
When I was growing up Mum worked shift work and often on the weekends. So in our house the traditional Sunday roast could in fact turn up on the menu as a weekday dinner.
Walking through the front door after school to the aroma of slow roasted lamb meant not only a delicious roast dinner with crispy roast potatoes, home made gravy and vinegary mint sauce. It also meant a baked pudding. A golden crusted, custardy pudding made from stale bread or left over rice always accompanied my Mum’s lamb roast.
This is my version of Baked Rice Pudding. I’ve added a hint of orange zest for a little bit of zing. The combination of cinnamon and orange zest takes this from a boring ol’ baked rice pudding to something truly special.
Serve with an orange sugar cream for an amazing dessert that will remind you of Mum’s cooking.
Yummy!!!! Gorgeous photos!
Pinning this 🙂
Thanks Claire, they are a work in progress!
What a clever way to use up leftover rice #lovefoodhatewaste
I hate food waste too Claire. We throw away far too much in this country and I really do try to use as much as I can out of whatever I have.
I love rice pudding, it’s such a lovely old fashioned dessert. My mum makes one like this but with plums, yum!
Plums sound like an interesting addition. Sultanas are often used but they were not allowed in my Mum’s recipe!
Yes yes yes! like my beloved arroz con leche, must try!!!
Claudia you make rice pudding sound positively exotic!
Oh I love rice pudding, although I go the way of the risotto rice these days and make it on the hob. There is something so nursery sweet and comforting about a rice pud – this Brit approves 🙂
I’m glad you approve Jo, it is very much a dish of my childhood.
Love it and I can eat all 3 of those bowls 😉 Yum!!!!
I wasn’t far off doing the same Molly!
Yes I remember my mother and both grandmothers making this dish. Simple but what a classic. Great combination of flavors. Thanks for sharing.
Hi Ange, I am a fan of rice pudding, it’s such a classic, isn’t it? This looks lovely in those ramekins! Thank you for sharing this recipe!
My pleasure Sara. My Mum would be pleased as punch that people are enjoying her recipe.
Thanks for taking the time to comment 🙂
Oh wooow!! This brings me back to childhood. We had this so often for dessert, love rice pudding 😀
Just a tip to others across the pond (aka the US), cook temp is 350F!
This amateur learned the hard way this morning 🙂
Oh dear Adam. All my measurements are in metric. I’m sorry that wasn’t clear. I hope you were able to salvage your pudding.
Recipes should have Fahrenheit degrees also if you are using Centigrade – my oven does give me both.
Hi Betty. Thank you so much for stopping by and taking the time to comment. I am insanely jealous of your dual temperature oven – that is a treasure! I’m from Australia where we cook in Metric measures. I know there are still a few countries that use imperial though. Fortunately there are lots of online resources for converting temps etc. I even have an app on my phone I find helpful. Let me know if you’d like some links and I’ll point you in the right direction.