Description
Rice Pudding Renaissance is a creamy, oven-baked rice pudding made with rich vanilla-infused milk and cream, topped with tangy rhubarb jam and fresh seasonal berries. A modern twist on a timeless comfort dessert.
Ingredients
Scale
- 40 g butter
- 100 g caster sugar
- 100 g pudding rice
- 500 ml whole milk
- 200 ml double cream
- 1 vanilla pod or 1 tsp vanilla bean paste
- 1 g freshly grated nutmeg (optional)
- Pinch of flaky salt
- 100 g rhubarb jam
- 100 g seasonal berries (e.g., strawberries or blueberries)
Instructions
- Preheat oven to 300°F (150°C) and lightly butter a shallow baking dish.
- In a saucepan, melt butter over medium heat. Stir in rice and toast for 1–2 minutes.
- Add milk, cream, sugar, vanilla, nutmeg (if using), and salt. Stir gently to combine.
- Pour mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 1 hour to 1 hour 15 minutes, stirring gently halfway through.
- Once the top is golden and the pudding is creamy, remove from oven and let cool slightly.
- Spoon rhubarb jam over the surface and scatter fresh berries on top.
- Serve warm or chilled, with optional cream or honey drizzle.
Notes
- Stir halfway through baking for even texture.
- Use full-fat dairy for best results.
- Add toppings just before serving to keep them fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg