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Rice Pudding Slice

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This rice pudding slice is a soft, custardy bake with creamy arborio rice, vanilla, and lemon zest, topped with a glossy layer of raspberry jam. It’s a nostalgic and comforting dessert that slices neatly and can be enjoyed warm or cold.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Ingredients

  • 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

Instructions

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

Notes

  • Top with grated nutmeg or cinnamon before baking for extra warmth.
  • Swap raspberry jam with apricot or strawberry for a twist.
  • Replace 250 ml of milk with cream for a richer texture.
  • Cool rice mixture before adding eggs to avoid curdling.
  • Best sliced after it cools for clean edges.

Nutrition

Find it online: https://savorymomskitchen.com/rice-pudding-slice/