A nice rice pudding

A nice rice pudding

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(44 ratings)

Prep: 5 mins Cook: 2 hrs


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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  • 100g pudding rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 50g sugar



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

  • 700ml semi-skimmed milk



    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


  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 (79)

Frantic Flapjack's picture

A great rice pudding recipe. It's simple and it works. Can't ask for better than that!

luckytwinmummy33's picture

Yummy!!! First attempt at this rice pudding recipe and wasn't disappointed. Super easy to follow and end result was scrummy so much so that myself and hubby scoffed the lot in one go!
This will be my go to comfort pud recipe. Thanks bbcgoodfood

solidstan's picture

I'm confused, 150 degrees fan oven, 130 convention oven. Isn't a fan oven usually set to the cooler temperature.

Poggs Mummy's picture

If you look at the text it says 'heat the oven to 150C / 130 fan / gas 2. The slash marks separate the oven options, i.e. Standard oven is 150C, fan oven is 130c or gas mark 2.

toniwittrock's picture

Simply delicious! Agree with the earlier comment about not needing a full 2 hours to cook - I pulled this after about an hour and a half, added a generous pour of cream and was gobbled up by everyone! A winner.

okocha's picture

Really creamy, although I used full fat milk and stirred through a little cream at the end.

tarepearl's picture

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

dinahl's picture

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

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

lauracnicol's picture

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

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

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.


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


Questions (0)

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Tips (2)

jennypiccolo's picture

Have made this several times over the years as it's not too naughty, but often found it was too wet even after 2hrs. So I reduced the milk by 50ml and it's perfect every time now!

oonamc's picture

Recipe works equally as well on stove top and takes less time. It will just need a little more minding.