Recipe - Baked Organic Rice Pudding

Posted by Robert Bowerman on

When cooking with delicious organic ingredients or with heavenly scented spices (think cinnamon and nutmeg for example), it is important to use the right kind of food containers.  If you store the yummy ingredients in plastic boxes, for example, the food can pick up unpleasant tastes - even if you don't consciously recognise the plastic taste, it's common for people not to enjoy such food as such.  Remember drinking water from a plastic water bottle, say on a bicycle, on a hot day  to recall that unpleasant plastic taste.  

In this receipe, and the related supporting YouTube video, we emphasise No Taste, No Toxins innovative polylactic acid (PLA) food containers from Bioaware to preserve the yummy taste of delicious organic ingredients and sumptuous quality spices.   



  • Arborio (or pudding) Rice - 350g
  • Sugar for topping - 40g
  • Raisins - 180g
  • Slithered Almonds - 65g
  • Cinnamon - 20g (3 teaspoons)
  • Nutmeg - 10g (2 teaspoons)
  • Cream - 300g
  • Milk - 1100g
  • Butter - 60g

Preheat the oven to 150ºC conventional heat (not fan). 

Use a large ovenproof casserole roughly 40cm long.  Put the rice, raisins, slivered almonds, cinnamon and nutmeg into the casserole.   Mix by stirring. 

Add milk and cream and gently stir again. 

Place knobs of butter on and sprinkle sugar on top. 

Place in oven.  After 45 minutes stir the food.  After a total of 2 hours 15 minutes the dish will be ready.  It's great to heat hot or cold.  Enjoy it hot initially and for a later meal eat it cold.  It goes well with ice cream or cream.