Caramelized rice pudding is soft and gooey on the inside and sweet and crispy on the top. Perfectly presented in small clay pots to give it the traditional edge it deserves!
Prep Time

5 mins mins

Cook Time

30 mins mins

Total Time

3545 mins mins




  • 150 gm (5oz) Laila Pudding Rice
  • 450 ml (16floz) full-fat milk
  • 450 ml (16floz) double cream
  • 1 vanilla pod, split
  • 75 gm (3oz) caster sugar
  • freshly grated nutmeg, to taste
  • 25 gm (1oz) butter, plus extra for greasing
  • 3 tbsp Demerara sugar


  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Grease a 1 litre/1 pint pudding basin with butter.
  • Now heat the milk, cream and vanilla pod in a saucepan until boiling.
  • Remove the pan from the heat and remove the vanilla pod.
  • Add the rice and sugar and stir until well combined.
  • Pour the mixture into the pudding basin. Sprinkle over the grated nutmeg, to taste, and dot with knobs of the butter.
  • Now bake in the oven for 15 minutes, then reduce the temperature to 150C/300F/Gas Mark 2 and bake for a further hour.
  • Sprinkle over the Demerara sugar and bake for a further 15 minutes, or until the sugar has caramelised and is golden-brown.
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