A nice rice pudding

A nice rice pudding

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(41 ratings)

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Cooking time

Prep: 5 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 4

Try this recipe for a low-fat rice pudding, which doesn't skimp on creaminess

Nutrition and extra info

Nutrition info

Nutrition per serving (using semi-skimmed milk)

kcalories
214
protein
8g
carbs
40g
fat
3g
saturates
2g
fibre
0g
sugar
21g
salt
0.19g

Ingredients

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

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Method

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.

Recipe from Good Food magazine, March 2006

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Comments

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tarepearl's picture
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This is a great easy recipe. I used risotto rice and it worked just as well.

dinahl's picture
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Lovely, simple recipe. Works every time. Remember to butter the dish first & turn the dish half way through for a lovely top.

oscarisla2912's picture

Just made this and its lovely... The Bay leaf gives it a lovely home cooked taste. Mine didnt need the two hours in the oven and i probably should of taken it out just over the hour but ovens are different. I can see this being a comfort pud staple in our house from now on. So much better than the tinned stuff but sooooo easy to do.

Lulapie's picture

This recipe is so good! I made this to the recipe and then half quantities again as a quick fix dessert. Only one problem, I couldn't stop eating it!

erinehm's picture

Loved this - I always end up having rice pudding boil over when I make it on the hob, so baking it in the oven meant no nasty clean up for me! Doubled the recipe, added quite a bit more freshly grated nutmeg, used half full-fat milk and popped a vanilla bean in it. I was dubious about just leaving it in the oven - but after 2 hours it was perfect. This is my new go-to recipe.

lwoollard's picture

Proper comfort food.

elrond's picture
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I have tested it the other day and it was good, gonna make it triple the size this evening!

lauracnicol's picture
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Made this pudding at the last minute for my Mum and Dad coming over for dinner tonight, since I had all the ingredients in. Lovely and light, with a nice, refreshing flavour from the lemon zest. Tastes great, and pretty healthy, as puddings go, too!

swojniak's picture
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I made this for Mothering Sunday for all the family and the verdict was a resounding success, however I thought it a bit too sweet so next time I will half the sugar.

thompson208's picture

I made this last night as my kiddies were poorly and we all needed comfort food. I changed I
The recipe slightly after reading other reviews, I used 500ml of carnation milk to replace the same amount of semi skimmed, the results were yummy, creamy and sweet. I now have to cook 2 for my family members.

clairekenny25's picture

This was very nice and simple to do. I doubled all quantities and cooked in my slow cooker for just over 2 hours on high. I left out the bayleaf and lemon zest.

nance1's picture
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I like to give mine fifteen minuits cooking on the hob first cuts the oven time down by half an hour and full cream milk only, its a lovely
pudding with plenty of ground nutmeg.

Royston

proberts91's picture

I added a tablespoon of cocoa powder and made chocolate rice pud.
Lovely hot or cold.

curtis5red's picture

doubled up on this recipe, took 4 hours on very low to cook but tasted lovely, might try hob or microwave for a quick rice pud next time see how that turns out

hazelk2909's picture
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this is the nicest rice pudding i have had and the flavours were gorgeous!! me, my partner and 2 kids cleared our plates, it was so creamy and delicious and will never make it any other way from now on

brownkirkey's picture
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finally someone else who uses bay leaf...the secret is now out!

nataliemitchell's picture
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Great recipe- easy, quick to prepare and very tasty.

jonbates123's picture
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It was very sweet, so next time I'd reduce the sugar content slightly, but it as very easy and worked a treat. We used skimmed milk instead of semi-skimmed and it tasted delicious still.

flirtinflight's picture
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Lovely and creamy. Enjoyed by all.

suzyness's picture
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It may be because I have fan oven but it took 3 hours for me to get to the right consistency and when tested, the rice still seemed grainy. I've left it overnight and hoping it has softened. But I liked the ease of this recipe - I might need to experiment with different heat settings.

I did use 1% milk though to make it even lower fat...

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