Oven-Cooked Rice Porridge
Rice porridge on the hob needs a watchful eye and a lot of stirring, while the oven asks for neither. Oven-cooked rice porridge bakes in a covered dish at 150°C for about 90 minutes, so the milk never catches on the bottom of the pan and the grains swell into a thick, creamy porridge. It is the old-fashioned Scandinavian way to serve it, with cinnamon sugar and a knob of butter melting in the middle.
- Total
- 1 h 40 min
- Prep
- 5 min
- Cook
- 1 h 30 min
- Serves
- 4
- Per serving
- 420kcal
Getting the texture of oven-cooked rice porridge right
Use pudding rice or another short-grain rice, since the starch it releases is what thickens the milk. About 1 litre of milk to 200g of rice gives a spoonable porridge that is still loose enough to pour a little extra milk over. Whole milk matters here, as lower-fat milk gives a thinner and less satisfying result.
A dish that holds 2.5 litres leaves room for the rice to swell. Keep the lid on for the whole bake apart from one stir halfway through, and the oven will do the rest.
Making oven-cooked rice porridge
Tap a time to start a timer.
- Heat the oven Heat the oven to 150°C (130°C fan), gas 2, with a shelf in the middle. Put the rice, salt and 1 tbsp sugar straight into the ovenproof dish. There is no need to rinse the rice, as the starch is what makes the porridge creamy.
- Add the milk Pour in the cold milk, scatter the cubes of butter over the top and give it one good stir so the rice is not stuck in a clump at the bottom.
- Bake Cover with the lid and bake for . Take the dish out, stir well and put the lid back on, then bake for another until the rice is completely soft and the porridge is thick and creamy.
- Stir and stand Stir again to mix in any skin, then leave the covered dish to stand for so it thickens a little. It should be loose but spoonable, and will firm up further as it cools.
- Serve Mix the 2 tbsp sugar and the cinnamon, spoon the hot porridge into bowls and sprinkle with the cinnamon sugar. Add a small knob of butter in the middle if you like.
Serving and variations
In Scandinavia, rice porridge is a proper dinner on a cold day, served with cinnamon sugar, butter and sometimes a glass of cold milk. For a lighter pudding, serve it with stewed fruit or a spoonful of jam. A split vanilla pod or a strip of lemon zest in the milk gives a more dessert-like flavour.
The hob version is in rice porridge, which takes less time but needs regular stirring. For a savoury rice dish with a similar creamy finish, try vegetarian risotto.
Common problems and fixes for Oven-Cooked Rice Porridge
- The rice is still firm after 90 minutes.
- Ovens vary, and some lids do not seal well. Stir, cover and bake for another 10–15 minutes, adding a splash of milk if the porridge looks dry.
- The porridge is too thick when it comes to the table.
- Rice keeps absorbing milk as it stands. Stir in 50–100ml of warm milk just before serving until it falls from the spoon in a soft ribbon.
- A thick skin has formed on top.
- This happens when steam escapes, so keep the lid on for the whole bake apart from the one stir. Without a lid, cover the dish tightly with a double layer of foil.
Frequently asked questions about Oven-Cooked Rice Porridge
How long does rice porridge take in the oven?
About 90 minutes at 150°C (130°C fan), gas 2, with a lid on. Check after 75 minutes: the rice should be soft all the way through with no hard centre.
Can you use semi-skimmed milk?
Yes, but the porridge will be less rich. Add the extra knob of butter to make up for it. Skimmed milk gives a thin result, so is best avoided.
How long does leftover rice porridge keep?
Cool it quickly, cover and chill within 1–2 hours. It keeps for up to 2 days in the fridge. Reheat in a pan with a splash of milk until steaming hot all the way through, and only reheat it once.
Can you use basmati or long-grain rice?
You can, but the porridge will be less creamy because those grains hold their shape and release less starch. Risotto rice is a better substitute for pudding rice.
How did you like the recipe?
4.7 / 5 · 24 ratings
