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    Vanilla Rice Pudding with Bay and Toasted Almonds

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    Vanilla Rice Pudding with Bay and Toasted Almonds

    Creamy rice pudding is one of the simple pleasures in life. Easy to make, its nostalgic taste and texture promise both warmth and comfort. This traditional rice pudding is sweetened with Fiddes Payne Vanilla Sugar which adds a delicate vanilla flavour to the dish. Use the sugar in place of ordinary sugar in custards, crème brûlées, desserts and cakes, to add extra flavour.

    • Preparation time: 5 minutes
    • Cooking time: 2 hours 5 minutes, plus cooling
    • Total time: 2 hours 10 minutes, plus cooling 60 minutes 60 minutes 10 minutes

    Serves: 4


    • 600ml skimmed milk
    • 2 bay leaves, torn
    • 50g Waitrose Italian Short Grain Pudding Rice
    • 3 tbsp Fiddes Payne Vanilla Sugar
    • 2 tbsp Waitrose Toasted Flaked Almonds


    1. Preheat the oven to 150°C, gas mark 2. Place the milk and bay leaves in a pan and heat until almost boiling. Remove from the heat and leave to cool.
    2. Lightly grease a 1.3-litre shallow ovenproof dish. Scatter the rice and sugar over the base of the dish and strain the milk over the top, discarding the bay leaves. Cover with foil and bake in the oven for 1 hour.
    3. Remove the foil and stir well, then cover and bake for a further 30 minutes. Remove the foil and sprinkle the almonds over the top of the rice. Bake for 30 minutes until the milk is absorbed and the rice is creamy.

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    Serving tips

    Serve warm scattered with Waitrose Semi-Dried Apricots, if liked.


    Average user rating

    4 stars