Baking & desserts
Creamy baked rice pudding with strawberries
Old-fashioned baked rice pudding, slowly cooked in milk with vanilla, nutmeg and cinnamon until thick and creamy, served warm with fresh strawberries.
- 130 min · 10 min hands-on
- Serves 6
- 1.5 litre ovenproof dish, baking tray, jug
- Contains milk
- Vegetarian
- Snack
One serve gives you
Daily needs: Female 31–50- Protein 7 g · 12%
- Carbs 38 g · 61%
- Fat 8 g · 28%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 6 servings. Per-serve nutrition stays the same.
- 120 g
- 1,000 g
- 70 g
- 5 g
- 15 g
- 0.5 g
- 1 g
- 300 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 130 min- Heat the oven to 150°C conventional (130°C fan). Lightly grease a 1.5 litre ovenproof dish with a little of the butter.
- Rinse the rice and put it in the dish with the sugar. Stir in the milk and vanilla until the sugar dissolves, then dot the remaining butter over the top and sprinkle with the nutmeg and cinnamon.
- Place the dish on a baking tray and bake for 1 hour, then stir gently, scraping the rice from the bottom.
- Bake for another 50–60 minutes, without stirring, until the rice is very tender, most of the milk has been absorbed and the pudding is thick and creamy under a golden skin; it thickens further as it stands.
- Rest for 10 minutes, then serve warm in six bowls with the strawberries. Leftovers keep covered in the fridge for 2 days.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 7 g · 12%
- Carbs 38 g · 61%
- Fat 8 g · 28%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
See all 152 with a free account
Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
Checking your account…
About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Short-grain white rice, uncooked: Whole-recipe edible weight.
- Full-cream milk: Whole-recipe edible weight.
- White sugar: Whole-recipe edible weight.
- Vanilla extract: Whole-recipe edible weight.
- Unsalted butter: Whole-recipe edible weight.
- Ground nutmeg: Whole-recipe edible weight.
- Ground cinnamon: Whole-recipe edible weight.
- Strawberries, hulled and sliced, to serve: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Short-grain white rice, uncooked: Rice, white, uncooked
- Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
- White sugar: Sugar, white, granulated or lump
- Vanilla extract: Vanilla bean extract
- Unsalted butter: Butter, plain, no added salt
- Ground nutmeg: Nutmeg, dried, ground
- Ground cinnamon: Cinnamon, dried, ground
- Strawberries, hulled and sliced, to serve: Strawberry, raw