A nice rice pudding

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Good Food

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1. Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

Per serving (using semi-skimmed milk)

214 kcalories, protein 8g, carbohydrate 40g, fat 3 g, saturated fat 2g, fibre 0g, salt 0.19 g

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• Pamela

  31 October 2007

  Pamela rated this recipe

  

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• sianrose42

  10 November 2007

  sianrose42 rated and commented on this recipe

  

  Brilliant - easy (as long as you plan ahead) and loved by the family. I've rediscovered rice pudding!

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• aime

  15 November 2007

  aime rated this recipe

  

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• Mike

  19 November 2007

  Mike rated and commented on this recipe

  

  Simple, easy to follow and tastes great

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• tonia

  15 December 2007

  tonia commented on this recipe

  i am cooking rice pudding right at this very moment so simle to prepare and cook, it tasted very good i will be making it again.

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• tonia

  15 December 2007

  tonia commented on this recipe

  i am cooking rice pudding right at this very moment so simle to prepare and cook, it tasted very good i will be making it again.

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• tonia

  15 December 2007

  tonia commented on this recipe

  i am cooking rice pudding right at this very moment so simle to prepare and cook, it tasted very good i will be making it again.

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• Collection

  09 January 2008

  Collection commented on this recipe

  One of my favourite puddings and ideal for absolutley everyone at any time of the year. I add a small can of evaporated milk to make it more creamy with a few drops of vanilla essence, add a couple knobs of butter and sprinkle with grated nutmeg.

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• issie1414

  22 January 2008

  issie1414 commented on this recipe

  I have loved Rice Pudding since being a child, It's Comfort Food. Made this last night for friends who were missing the UK ? I make mine with half full milk and half cream !!! Vanilla sugar, butter and the nutmeg on the top !! I know but its once in a while, its a really wonderful treat. It is so creamy, left it in the oven on very very low for 3 hours. Also doubled up on the recipe because then men always ask for seconds and flight who is going to get the toffee bits from around the bowl! Friends loved it too and took away the recipe and my last packet of Riz Rond!!

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• officelav

  11 February 2008

  officelav rated and commented on this recipe

  

  my pudding was done in one hour. not so creamy, I could still feel the rice. I'll put more milk next time, since I put 200 g rice.

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• avrog

  17 February 2008

  avrog commented on this recipe

  I cook this recipe using rice, sugar HOT skimmed milk butter and nutmeg and add the evaporated milk after 30 mins. This cuts down on the cooking time by half an hour!

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• Jenny

  25 February 2008

  Jenny commented on this recipe

  absolutely foolproof, a winner.

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• michelle122

  20 March 2008

  michelle122 commented on this recipe

  Can skimmed milk be used instead??

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• Niki

  22 April 2008

  Niki commented on this recipe

  I've moved to Australia and they don't do pudding rice out here! What rice should I use instead?

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• Sally

  14 July 2008

  Sally commented on this recipe

  I always make rice pudding on the hob. You need to watch it carefully but all the stirring makes it really creamy even if only made with semi-skimmed milk.

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• Becky

  14 October 2008

  Becky commented on this recipe

  If I've got any fruit sitting in the fruit bowl looking sad I add it in rather than waste it- apples, pears and plums are all great! But I have to add a bit of extra milk too, especially with dried fruit like raisins or dried apricots. Lovely winter food, but good cold in the summer too.

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• Yvonne Harris

  02 November 2008

  Yvonne Harris commented on this recipe

  The family loved it!

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• monkeymagic

  10 November 2008

  monkeymagic commented on this recipe

  nice

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• steff

  30 November 2008

  steff commented on this recipe

  made this last nite! really easy and really yummy great comfort food! i used whole milk and added a vanilla pod!

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• JULIA

  02 January 2009

  JULIA commented on this recipe

  Had lots of milk & cream left over from Chrstmas & decided to make rice pudding... put in microwave in a large bowl covered in cling film. cooked on medium for 20 minutes - stirring well after each 5 mins - came out absolutely perfect! Left on the side to cool - and added some more milk and stirred as rice had continued to absorb liquid... ok so you don't get the brown skin on top.. but it's a great way of making rice pudding very fast!

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Ingredients

• 100g pudding rice
• 50g sugar
• 700ml semi-skimmed milk
• pinch grated nutmeg
• 1 bay leaf , or strip lemon zest

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook min 2 hrs

Low-fat

Ingredients

• 100g pudding rice
• 50g sugar
• 700ml semi-skimmed milk
• pinch grated nutmeg
• 1 bay leaf , or strip lemon zest

Per serving (using semi-skimmed milk)

214 kcalories, protein 8g, carbohydrate 40g, fat 3 g, saturated fat 2g, fibre 0g, salt 0.19 g

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