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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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...

petelondonuk's picture
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So simple, even a man can do it ... and I have done, many times.

mary24's picture

Tried this last night and was a big success! Reminded me of the rice pudding my mum used to make. Lovely!

ebony143's picture
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Absolutely delicious. I gave this recipe 4 stars because I altered it to suit my family: doubled all ingredients, used full fat milk, 1 tbsp vanilla extract and another of cinnamon. I heated the milk to just before boiling before adding the ingredients, to make it more creamy. I also checked it after 1 hour and then again at 15 mins to go, and added a splash of milk before stirring. This rice pudding is thick, smooth, creamy and sweet, but not sickly at all. Dished some out for my 4 yr old and I, then blitzed the rest for my 7 month old - enjoyed by all! Kept in fridge for days. Won't buy cans ever again.

lauracnicol's picture
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Really tasty and not too unhealthy. It was nice cold the next day, too!

LauraTerry's picture
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I forgot to rate this - 5 stars!!

LauraTerry's picture
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A great, easy recipe! This is a nice finish to a homely meal if you want to warm bones and serve comfort food. We're up for 10-15cm of snow tonight, so creamy rice pudding is the way to celebrate winter!

julietulip's picture
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Very easy comfort food pudding. I didnt add the lemon/bay ... and I cooked the dish covered as hubby doesnt like the "skin" on the top ... this prevented it from forming, but you could still taste the lovely nutmeg flavour through the dish. Just keep an eye on it though as I needed quite a bit of extra milk. Delicious and creamy!

dishymummy's picture
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Very impressed how this turned out. It was gone in minutes!
Fairly small portions for four so will double up next time.

johnson99's picture
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really tasty

lolliemma's picture

Just made this .... yum yum yum it was delicious!!

stelaholder's picture
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Very good recipe. I didn't bother with the oven and cooked it on the top. Made double the amount. It was done in 40 mins. I also added a small can of evaporated milk for extra creaminess. delicious. Served it with pineapple in caramel sauce (pineapple chunks cooked with some demerara sugar). Would highly recommend it. Nice and comforting when it's raining outside.

taffyapple84's picture
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Good base for a rice pudding that you can tailor to your own liking. I used rice flakes, cuts cooking time and popped in the slow cooker.. and added lemon zest & 1/2 juice of a lemon, also a vanilla pod. Made it refreshing.. Remember making rice pudding as a girl, but used far more sugar. More pleasant this way.

hellomoto's picture
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a nasty rice puding

mmunch's picture

Regular rice can be used. I use left over plain cooked white rice. only once did I actually buy pudding rice and would never bother again. To make it more creamy once done remove from the heat and stir in cream which can be single or double rather than using butter. If you want it thicker you can cook it with potato starch or stir in a small amount of ready break. Have fun and try different ways. If you cook on the hob when finished sprinkle with brown sugar and cinnamon, place under the grill until the top turns golden brown.

cozzy1794's picture
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this is a fantastic pud because you can adapt it for the occasion. Come January, I only use skimmed milk (guilty pleasures!). In December, I use full fat milk and some cinnamon, and stir in some double cream before serving! For little ones, I stir in a pot of fruity fromage frais; it's wonderful for weening them when whizzed up to a puree. For entertaining, serve cold with exotic fruits. Or try using black rice. If you can't get pudding rice, try a risotto rice. You can even make it in the microwave. One thing's for sure - rice pudding rules!!

ervilla's picture

my first attempt at rice pudding! added strawberries and evaporated milk. waiting to see the result now.......

caveywavey's picture
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I tried this recipe yesterday but did mostly full fat milk and then the rest with semi. I actually doubled the amounts and added a bit of vanilla essence and some vanilla sugar I had in the larder. It's a really good basic recipe!

lin1950's picture

Love rice pudding but always use rissotto rice(arborio) Makes a much creamier dish.

rhianthomas1984's picture
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I made this on Sunday and it tasted lovely. However 700ml of milk was nowhere near enough as it was quite dry when it came out of the oven. I managed to rescue it by stirring in more milk until it reached the consistancy that i like and then popped it back in the oven for a few minutes to heat through. I also used vanilla sugar and left out the bay leaf and lemon zest. Would definately make it again but would double the quantities of ingredients if making for a crowd as it only served 4 quite small portions.

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