There’s something wonderfully soothing about a bowl of homemade rice pudding. It’s simple, creamy, gently sweet, and filled with the kind of old‑fashioned comfort that instantly takes you back to childhood. This classic version is made with just a handful of pantry staples, yet it delivers the most luxurious, velvety texture — the kind that makes you close your eyes on the first spoonful.
Budget friendly, low fuss, and perfect for anytime you are wanting a cozy, nostalgic homemade dessert that is meant to bring some old-fashioned comfort to the table. Simple deliciousness.
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside. (A shallow wide based dish will give you a nice large surface and allow for a much better result and even cooking of the rice.)
- Preheat the oven to 320*F/160*C/gas mark 3. (A low temperature allows for the creamiest result. Do not be in a rush.)
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar. (Whisking the sugar into the hot milk until it dissolves helps to distribute it evenly throughout the dish.)
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine. (Make sure it is evenly combined so that you don't have clumps of rice.)
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg. (You can totally leave the nutmeg off if it is something which you don't enjoy.)
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender. (Note that it will thicken even more as it cools.)
- Serve hot. (You can also serve it cold, but we love it hot with a dollop of syrup or jam on top.)
- Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything before you begin to help avoid leaving anything out by mistake.
- Use full-fat milk for the best results and the richest flavor. In a recipe where there are very few ingredients, small things like this really matter.
- Use short grained rice such as pudding rice or arborio rice. Long grained rice will not give you the right result.
- Do not be in a rush. The long slow cook is a part of this classic dessert's charm and helps to develop it's unique flavor and texture.
DO I NEED TO USE SHORT GRAINED RICE?
Yes, you must use short grained rice for this, either rice labeled as "pudding rice," or arborio rice. Longer grained rice does not break down properly or release starch in the same way and will not give you a proper finish.
WHAT CAUSES THE SKIN ON TOP?
The skin forms naturally during oven baking as the top layer of milk proteins caramelize. For the best skin, use a wide, shallow dish (more surface area), don’t stir during the final cooking period, and make sure your oven is properly preheated. Stovetop and slow cooker methods will not produce a skin.HOW DO I STORE ANY LEFTOVERS?
Scrape your pudding into an airtight refrigerator container and place into the refrigerator. It will keep for up to 3 days and is lovely eaten cold.
CAN I FREEZE THIS?
Rice pudding freezes well for up to 3 months. Defrost overnight in the fridge before reheating. The texture may be slightly different after freezing but it will still taste good. To reheat add a splash of milk and reheat gently either in a saucepan over medium-low on the stove or in the microwave on short bursts of heat. Stir frequently.
Classic Rice Pudding
Served with a bit of cream or a drizzle of syrup or dollop of jam, this is perfectly delicious.
Ingredients
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
Instructions
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside.
- Preheat the oven to 320*F/160*C/gas mark 3.
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar.
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine.
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg.
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender.
- Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I love doing these end of the week posts and sharing them with you. It gives me an opportunity to review the meals of my past week, to think about how I can do better, etc. I do enjoy cooking for myself as much as possible.
This can be somewhat of a challenge when you live on your own. The temptation can really be there to want to eat out of cans or to eat frozen dinners, ready meals, etc. Occasionally I will resort to a can or a ready frozen meal, but I will say with all honesty, they always disappoint and can never hold a candle to what I can cook myself. Having my daughter here has made things a bit more interesting and I have loved rising to the challenge of cooking only with what I already have on hand.
We did get out once, to my sister's for Sunday Dinner. I knew I wouldn't have to feel so self-conscious about my frequent bathroom breaks at my sister's. I am scheduled to have the stent removed this coming Friday and I can tell you I cannot wait to have this business done and dusted. I truly hope that I never have to go through it again! I wouldn't recommend it to anyone!
SUNDAY, February 8th - Sunday Dinner at Cindy's
Despite me still not feeling my best, Eileen and I made it over to Cindy's for Sunday Dinner. Cindy likes to do a roast on Sunday's. It will be either a roast Chicken, or a roast of Beef or even Pork or ham. We like them all.
Only very occasionally will it be something else. We had roast beef with an assortment of vegetables and then for dessert we had sugar free jelly with whippy cream. Since Dad is a diabetic (so are Eileen and I) and we will have eaten a lot of carbs with the potatoes and stuff, sugar free jelly pleases everyone.
It felt nice to get out of the house. Only one more week of this stent malarky, hopefully!
THURSDAY, February 12th - Cheesy Chicken and Broccoli Pasta Bake
I had some leftover cooked chicken in the freezer that needed using up. I actually think it was turkey but turkey also goes well in this recipe, which is a very simple, quick, easy and delicious way to use up leftovers.
Cubes of cooked poultry, whole wheat pasta (for extra protein and fiber) and broccoli in a delicious creamy cheese sauce! You can't go wrong! I like to make myself some garlic toast to enjoy with this. Its easily done. Just make a simple garlic butter, spread it on some bread and toast in a hot oven. A salad also goes very well!
What can I say, Eileen and I both like garlic toast!
FRIDAY, February 12th - Deviled Pork Chops
Tender delicious boneless loin chops coated in a delicious Dijon mayo and crumbs, baked to perfection on a bed of simple scalloped potatoes. The two go together very well. You start the potatoes in the microwave so that they are done at approximately the same time as the pork, leaving both perfectly cooked.
We enjoyed this with some steamed peas and carrots and a bit of mashed squash on the side. It was a really delicious meal.
SATURDAY, February 13th - Burger Rarebits with oven chips and veggies
On Saturday I just made a simple supper of Burger Rarebits. You can make your own burgers for this or use a good quality ready-made burger. The burgers are pan grilled to perfection and then topped with a cheese, bacon, and spring onion mixture before popping under the grill to heat the cheese mixture through and melt it a bit.
This is a knife and fork burger meal. You could have it on a bun if you wanted to, but I like them just as is. I served with some oven chips done in the air fryer and veggies on the side. It was a simple and yet delicious meal. Eileen really enjoyed these.
This was our Valentines Dinner. Simple I know, but since I have been unable to really do any grocery shopping, we are making do with what we have in the freezer and larder.
And there you have it, my meals of the week for this the second week of February, 2026. It is nice to have some company here to share them with. I kept things pretty simple, within budget and managed to have a fairly good variety. What do you think?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something truly magical about the combination of buttery puff pastry, sweet strawberry jam, and a silky cream cheese filling — and these Strawberry Almond Cream Cheese Danishes bring all of that goodness together in the easiest, most delicious way. They look beautifully bakery‑worthy, yet they come together with just a handful of simple ingredients and a few quick steps. The pastry puffs into golden, flaky layers, the almonds toast perfectly around the edges, and the jam bubbles into a glossy, berry‑sweet center. Finished with a flicker of almond icing, they’re the kind of treat that feels special without being fussy.
If you’re looking for a quick pastry that tastes like pure indulgence, these little Danishes are such a lovely place to start.
- 1 sheet of all butter puff pastry
- 180g package of cream cheese (4 ounces)
- 45g sugar (1/4 cup)
- 1 egg yolk, divided
- 1/4 tsp each pure almond and vanilla extracts
- strawberry jam
- flaked almonds
- 65g sifted icing sugar (1/2 cup)
- 1 TBS milk
- 1/4 tsp almond extract
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. (Make sure the baking tray is large enough to hold them in a single layer with plenty of room in between the pastries for the air to circulate for the optimum rise. If necessary use two baking sheets.)
- Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth. Set aside. (I use a small wire whisk for this.)
- Unroll your puff pastry. Cut it into 8 equal sized rectangles. (The number that you get will depend on the size of your puff pastry sheets. Mine was 10-inches square.)
- Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through. Transfer to the baking sheet. (This will form a small receptacle for the filling while baking as the edge will puff up taller.)
- Whisk together the remaining egg yolk and an equal amount of water. Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly. (If you don't lightly press them on, they may fall off easily when done. You want them to stick.)
- Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit. (I spread it out with the back of a metal spoon. You do not need to go right to the edge, but close.)
- Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese filling. (DO NOT BE TEMPTED TO USE MORE JAM THAN THAT!)
- Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges. Remove from the oven. Scoop off onto wire rack to cool completely. (Remember hot jam burns the skin easily.)
- Whisk together the icing sugar, milk, and almond extract until smooth. Flick over top of the pastries. Allow to set before serving. (Make sure your pastries are completely cooled before drizzling the frosting over top.)
- Read through the recipe several times before beginning to familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need for this recipe before you begin so that you won't leave anything out by accident.
- Follow the instructions precisely. Not doing so does not insure success.
- Make sure your puff pastry is very cold and keep it cold throughout the process. It is much easier to handle when cold, and can tend to stretch when warm. Work with it quickly to help this process.
- You can use any jam that you enjoy. Strawberry is delightful, but morello cherry also works very well with the almond flavor as does plum.
- Do not be tempted to overdo the jam. Hot jam expands quite a bit and you don't want the filling to flow over the edges of the pastries.
- Do not be afraid to be generous with the flaked almond trim. It adds a delightful crunch to the finished pastries.
- Store any leftovers in an airtight container in the refrigerator and use within 4 days. Bring to room temperature prior to eating.
- Do not glaze until about an hour prior to you wanting to serve them.
.JPG "Strawberry Almond Cream Cheese Danish")
Strawberry Almond Cream Cheese Danish
These wonderfully flaky pastries will have your family reaching for seconds. Easy to make and really delicious!
Ingredients
- 1 sheet of all butter puff pastry
- 180g package of cream cheese (4 ounces)
- 45g sugar (1/4 cup)
- 1 egg yolk, divided
- 1/4 tsp each pure almond and vanilla extracts
- strawberry jam
- flaked almonds
- 65g sifted icing sugar (1/2 cup)
- 1 TBS milk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment.
- Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth. Set aside.
- Unroll your puff pastry. Cut it into 8 equal sized rectangles.
- Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through. Transfer to the baking sheet.
- Whisk together the remaining egg yolk and an equal amount of water. Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly.
- Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit.
- Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese filling.
- Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges. Remove from the oven. Scoop off onto wire rack to cool completely.
- Whisk together the icing sugar, milk, and almond extract until smooth. Flick over top of the pastries. Allow to set before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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