Rice pudding from How to Eat: The Pleasures and Principles of Good Food (page 289) by Nigella Lawson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • colinary on May 13, 2026

    British-style pudding. Drier, not creamy, but cozy in very UK way. Needs topping like jam or stewed rhubarb.

  • csmith1 on April 01, 2026

    This is my go-to rice pudding recipe, but I always double it, as it's such a faff to make a small amount. I put in a bit less sugar, too - Nigella's early recipes tend to be too sweet for my taste. Otherwise, this is perfect and delicious!

  • Tinala523 on March 30, 2025

    Does not make a huge quantity, serves four perhaps. Develops a lovely buttery skin on top. Good for the winter as it bakes for 2.5 hours. Very easy!

  • MsMonsoon on March 25, 2021

    Bakes in the oven 2.5 hours but very, very easy and minimal ingredients. Result is not the prettiest but it's comforting and a way to make an easy dessert without flour, eggs, etc. I had it with Lyle's golden syrup as Nigella prefers. She also says jam is traditional. Recipe only uses 4 tbsp of rice. I'd probably double the recipe next time. Maybe reduce the butter slightly.

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