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A Classic Rice Pud


  • Preheat oven to 160°C fan forced (180°C normal). 
  • Brush a large ovenproof dish with butter and add the rice.
  • Then whisk the milk, eggs, sugar and vanilla until well combined. 
  • Pour the mixture over the rice and cook in the oven for about 1½ hours until thick and a golden brown crust has formed on top, stirring after 45 mins. Remove and set aside for 10 mins, before serving brushed with melted apricot jam.


  • melted unsalted butter
  • 150 gm short grain rice, washed & drained
  • 1 litre milk
  • 4 large eggs
  • 40 gm soft brown sugar
  • seeds of 1-2 vanilla beans
  • melted apricot jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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