A nice rice pudding

A nice rice pudding

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(44 ratings)

Prep: 5 mins Cook: 2 hrs

Easy

Serves 4
Try this recipe for a low-fat rice pudding, which doesn't skimp on creaminess

Nutrition and extra info

Nutrition: per serving (using semi-skimmed milk)

  • kcal214
  • fat3g
  • saturates2g
  • carbs40g
  • sugars21g
  • fibre0g
  • protein8g
  • salt0.19g
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Ingredients

  • 100g pudding rice
  • 50g sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 700ml semi-skimmed milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • pinch grated nutmeg
  • 1 bay leaf, or strip lemon zest

Method

  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.

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Comments (78)

ervilla's picture

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

caveywavey's picture
4

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
3

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.

helenmacbeth's picture
3

Made this last night, used skimmed milk instead of semi-skimmed as that's what we had in the house. Didn't turn out as creamy as I would have liked but that is probably down to the milk. Was very yummy and filling.

gervais's picture

Its great that you make rice pudding all the time libby but given the fact that 2 people are having difficulty it would have been useful to say which rice you used!

moira-pat's picture

I made rice pudding yesterday (not this recipe) using a tin of Evaporated Milk topped up to 500ml with 100g rice. Not enough milk - it was like soft concrete :-)
Next time will use this recipe but will bring the rice, sugar, salt and milk to the boil before putting into dish and oven.
Will also put a bit of butter on the top with the nutmeg.

susandjohnson's picture
5

I've always made rice pudding this way as this is the method my mum and her mum used. Is there another way aside from just adding a touch of vanilla extract or full-fat milk?

golighty's picture
4

I live in Australia and we make rice pudding all the time. This recipe worked well.

smythv91's picture

I haven't tried this version but I have been making similar rice pudding for over 30 years from childhood - thanks to my wee mum. My mum's method is to make twice the quantity and refrigerate the unused portion. On the second day mix the rice with an egg and place the mixture in a shallow, lightly buttered pyrex dish. Place under a medium grill until the surface of the rice has tuned a golden brown... This is delicious served with a light sprinkling of sugar on top and single cream poured over. It is even more delicious with fresh nectarines or peaches.

alexandra_x's picture

Just made this... Very easy to make just hope it tastes as nice as it smells :) x

emsmith's picture

How lovely to come across such a straightforward recipe for rice pudding! Will be giving it a go this evening. Am thinking of stirring some raspberries through it and then grating some dark chocolate over the top. Yummy!

honeynut's picture

I like my rice pudding wetter that this so added more milk, no skin on top which is just how I like it :)
I like to stir a little bit of Treacle into hot rice pudding just before eating, try it!!

sharonc30's picture

Fantastic pudding! I am lactose intolerant so struggle for decent warm puddings. I used Lactofree milk and splenda to keep the calories down, and to be honest, you wouldnt know the difference!

mumsyjill's picture

I have just made this pudding...absolutley gorgeous!!! I made it on full fat milk and it was really creamy. Will definitely make it again.

weddingdreams's picture

this really is a easy recipe for rice pudding i will give this a go yum yum.

gipmaster's picture
5

Very easy and comforting dessert!! but can be made even healthier with sugar alternative:

Even though it only has 214Kcal per serving and is quite low in sat fats, bit is still moderatley high in sugar... this can be reduced by using sugar alternatives, I used "Perfect Sweet" which looks, tastes and cooks like regular sugar but is made from Xylitol which is a natural sugar alternative that is found in a whole host of plants and fruits and occurs naturally in the body therefore no artificial freaky things in it and with only a GI value of 7 making it suitable for diabetics as well.

gervais's picture

Niki, I also live in Australia so have just tried to cook this with arborio rice I will let you know how it goes even though it is more than a year since your question. You will no doubt have discovered that this place is very strange when it comes to food!!

steffy1985's picture
4

really nice and creamy. The other half likes it a lot. Doesn't skimp on taste and lower in calories than some other receipes

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