This rice pudding slice is a comforting bake that sits perfectly between a soft cake and a creamy pudding. Lightly scented with vanilla and lemon, then finished with a glossy layer of raspberry jam, it’s ideal for afternoon tea or a simple dessert that feels a little special.

Why You’ll Love This Recipe

This recipe is easy to prepare and uses simple pantry ingredients. It’s naturally gluten free, making it suitable for many dietary needs, and it can be enjoyed warm or cold depending on your mood. The texture is soft and custardy with just enough structure to slice neatly, while the jam topping adds a bright, fruity contrast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 litre milk
1/2 cup arborio rice (100 g)
1 teaspoon vanilla essence
1 teaspoon finely grated lemon zest
1 pinch salt
1 cup caster sugar
4 large eggs
1 tablespoon lemon juice
1/2 cup raspberry jam

Directions

1. In a medium saucepan, combine the milk, arborio rice, vanilla essence, lemon zest and salt. Bring to the boil over medium heat.
2. Reduce the heat to low and simmer for 25–30 minutes, stirring often, until the rice is tender and most of the milk has been absorbed.
3. Remove the saucepan from the heat and transfer the rice mixture to a bowl. Allow it to cool until just warm.
4. Preheat the oven to 180°C. Grease and line an 18 cm x 25 cm slice tin.
5. Stir the caster sugar, eggs and lemon juice into the cooled rice mixture until well combined.
6. Pour the mixture into the prepared tin and smooth the top.
7. Bake for 40–45 minutes, or until the slice is set in the centre. If the top is browning too quickly, cover loosely with foil.
8. Remove from the oven and allow to cool slightly before slicing.
9. Warm the raspberry jam gently in a small saucepan or microwave and spoon over the slice just before serving.

Servings and timing

This recipe makes 12 slices.
Preparation time is about 20 minutes.
Cooking time is approximately 40–45 minutes.
Total time, including cooling, is around 1 hour to 1 hour 15 minutes.

Variations

You can sprinkle freshly grated nutmeg or cinnamon over the top before baking for extra warmth and spice. Apricot or strawberry jam can be used instead of raspberry for a different flavour. For a richer result, replace 250 ml of the milk with pouring cream.

Storage/Reheating

Store the rice pudding slice in an airtight container in the refrigerator for up to 3 days. It can be eaten straight from the fridge or reheated gently in the microwave until just warm. Add the jam topping after reheating for the best texture.

FAQs

Can I serve this rice pudding slice cold?

Yes, it’s delicious served cold and firms up nicely once chilled.

What type of rice works best?

Arborio rice is ideal because it becomes creamy while still holding its shape.

Can I make this ahead of time?

Yes, you can bake it a day in advance and store it in the fridge until needed.

Why does the rice mixture need to cool before adding eggs?

Cooling prevents the eggs from scrambling and ensures a smooth, custardy texture.

Can I reduce the sugar?

You can slightly reduce the sugar, but it will affect the sweetness and overall balance.

Is this recipe suitable for freezing?

Freezing is not recommended as the texture may become watery once thawed.

What size tin should I use?

An 18 cm x 25 cm slice tin gives the best thickness and even baking.

Can I use bottled lemon juice?

Fresh lemon juice is preferred, but bottled can be used in a pinch.

How do I know when it’s fully baked?

The centre should be just set and no longer wobbly when gently shaken.

Can I add fruit to the batter?

Small amounts of berries can be folded in, but too much may affect setting.

Conclusion

Rice pudding slice is a comforting, versatile bake that works equally well as a dessert or a sweet treat with tea. With its creamy texture, gentle citrus notes and fruity topping, it’s a recipe that’s simple to make yet satisfying every time.

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