Rice Pudding in the Air Fryer
Baked rice pudding is a slow, comforting pudding with a golden skin on top, and it is usually made in a conventional oven over 2 hours. A small dish in the air fryer gets there in about an hour. This air fryer rice pudding makes 4 portions with pudding rice, milk and a little sugar, with nothing to stir on the hob.
- Temperature
- 150°C
- Total time
- 1:20hr
- Prep
- 10min
- Servings
- 4
- Per serving
- 290kcal
Why the air fryer works for rice pudding
A baked rice pudding needs steady, gentle heat for the rice to swell and the milk to turn creamy. An air fryer can do this in a small dish, and the dry heat gives the top a golden skin, the part many people fight over. Air fryer rice pudding also needs far less watching than the hob, because there is no stirring and no pan to scorch.
There are limits to this method. The air fryer cooks faster than a conventional oven and the fan dries the surface, so the dish should be deep, covered for the first half, and kept at a low temperature. A 4–6 litre basket will hold a dish of around 18 cm, enough for four small portions. Rice pudding in air fryer baskets is not suited to a family-size bake. For that, a conventional oven is easier.
How to make rice pudding in the air fryer
Tap a time to start a timer.
- Prepare the dish Butter a deep ovenproof dish, about 18 cm across and 8 cm deep, that fits in your basket with space around it. A straight-sided dish helps the pudding cook evenly.
- Mix the pudding Rinse the pudding rice briefly under cold water, then tip it into the dish with the milk, cream, sugar and vanilla. Stir well until the sugar dissolves. Dot the butter over the top and grate over the nutmeg.
- Cover and start cooking Preheat the air fryer to 150 °C for . Cover the dish tightly with foil and lower it into the basket. Cook for so the rice softens and the milk starts to thicken.
- Uncover and finish Carefully remove the foil, stir the pudding once, then cook uncovered for another until the rice is tender and a golden skin has formed. If the top browns too quickly, lay the foil back on loosely.
- Rest The pudding will look slightly loose but thickens as it stands. Leave it for before serving.
Cooking times and temperatures
| Rice Pudding | Temperature | Time |
|---|---|---|
| Rice pudding, 4 portionsCover for the first 30 min | 150 °C | 55–60 min |
| Rice pudding for one | 150 °C | 40–45 min |
| With condensed milk | 150 °C | 50–55 min |
| Lighter version with semi-skimmed milkLess rich | 150 °C | 55–60 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use pudding rice. Short, plump grains break down and release starch, which makes the pudding creamy. Risotto rice also works.
- Keep the foil tight. Covering the dish for the first half stops too much milk evaporating while the rice softens.
- Check halfway. Every basket is slightly different, so give the pudding a stir after 30 minutes and look at the level of the milk.
Serving
Serve the pudding warm with a spoonful of strawberry or raspberry jam, stewed fruit or a pinch of cinnamon. It also goes well with a slice of apple pie or a warm slice of banana bread. A bowl of air fryer rice pudding is a good way to end a roast, since the oven can stay free.
Storing and reheating
Leftover pudding keeps for up to 2 days in a covered container in the fridge. Cool it quickly after cooking, within 2 hours. To reheat, add a splash of milk and warm it in the air fryer at 150 °C for 8–10 minutes, stirring once, until it is steaming hot all the way through (75 °C).
Variations
- Vanilla and orange: Add a strip of orange zest to the dish before cooking, and remove it at the end.
- Dried fruit: Stir in 30 g raisins or sultanas with the rice.
- Coconut: Replace half of the milk with coconut milk and top with toasted coconut flakes.
Troubleshooting
- The rice is still hard
- The dish was too wide or the foil was loose, so the milk evaporated too fast. Cover tightly, use a deeper dish and add 10 minutes at 150 °C.
- The pudding is too thick
- Stir in 50–100 ml warm milk before serving. Rice keeps absorbing liquid as it cools.
- The skin is too dark
- Cover with foil again, or lower the heat to 140 °C for the last 10 minutes.
Frequently asked questions
How long does rice pudding take in an air fryer?
About 55–60 minutes at 150 °C for 4 portions. Half of the time is covered with foil so the rice can soften.
Do I need to soak the rice?
No. Pudding rice does not need soaking. A quick rinse is enough if you want less surface starch.
Can I make it with condensed milk?
Yes. Replace the sugar and cream with 200 g condensed milk, and use 400 ml milk. The pudding will be sweeter and richer.
Can I use basmati or long grain rice?
You can, but it will not be as creamy. Pudding or short grain rice releases more starch and gives the classic texture.
Can I make rice pudding for one?
Yes. Use a quarter of the recipe in a small ramekin and cook for 40–45 minutes.
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