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A nice rice pudding

A nice rice pudding

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(43 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)

  • kcalories214
  • 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

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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, questions and tips

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Comments (77)

LottaT's picture

Question/comment/thoughts/ideas/recipes/tips:
(Warning: Very long with some recipes at the end: Rice Porridge, Duvet Porridge, Trondheim Soup, Red Soup, DIY Vanilla Sugar x 2, DIY Vanilla Extract - all stuff to go with Rice Pudding and other goodies...)

First my question: Does anyone know how long this will keep in the fridge?

This sounds like a great recipe, just what I'm looking for. Actually, this seems just like what we refer to as rice porridge in Norway, only oven baked instead of cooked in a pan (and served cool, right?). We usually serve the porridge hot with a "butter eye" in the middle, sugar and ground cinnamon - it's traditionally used as Saturday Lunch and also as Christmas Eve Lunch, before our large feast in the evening, which is the same as your Christmas Day celebration. We just celebrate in the evening of Christmas Eve (it's a holiday from noon on the 24th). On Christmas Eve, it is common to hide one white, descaled (word?) almond in the bowl of porridge (and/or, in the rice cream/pudding dessert at dinner later). The person who gets the almond should sneak it silently into their lap or something to hide it, and not say a thing until everybody ate their porridge, makes everybody eat lots of porridge in hopes of finding the almond, because the one who finds it, gets a price, traditionally a big fat marcipan pig (today there's usually an alternative for those who don't fancy marcipan, often a bag of chocolate yummies :) ). And now I'm really digressing: Santa's got to go somewhere before everybody else's presents are dealt out, right? With us closest to the North Pole (well, actually he lived in Drøbak, Norway for a long time, before he moved to Finland a few years back, the Postal service always know where to send route addressed to Santa, The North Pole), we get our pressies Christmas Eve. He even often stops by in person up here, where there's kids in the house, of course (busy guy, Santa!). Here Christmas Day is just "the day after";) Kids do get goodies in their stockings though, Santa must be popping in with those on the way home. ;). The reason why we have to have Rice Porridge for lunch, is that leftovers are needed for our Christmas Celbration dessert, when we have Rice Cream, which is simply leftover rice porridge (or pudding) mixed with whipped vanilla cream to make it light, super creamy and fluffy. Now that is pretty much a rice pudding (my b-i-l, a scot, refers to it as "rice pudding"). Many also add an almond to this, so that everybody really stuff their faces with dessert in hopes of finding the almond... The rice cream is served with either raspberry sauce, or as in our family, with strawberries carefully chopped up in small pieces in the summer, then carefully stirred with sugar. Freezing strawberries in this way, prevents them from turning soggy and grayish, as they end out if you freeze whole berries with or without sugar on top (if that is what we have, or buy, we now normally just blend them to a strawberry sauce, which is nice too). I think that is one of the most yummy desserts there is winter time, so good with lots of berries on top!

Well, back to the rice pudding: There's nothing called "pudding rice" here, but I think it is either the same or very similar to our porridge rice (basically rice that thickens while cooked, the grains are quite round in shape). The reason why I was looking for a recipe for "pudding", and stumbled upon this site, is that we have something called "Rice Lunch" in stores, where it on the back says "Rice Pudding with berry sauce". It's just a little plastic tub with pudding and a separate room with real berry sauce in 3 different berry variations (just slightly sweetened, blended berries, no water, lots of sugar or thickening added, very fresh). I buy these a lot, it's such a nice, quick little meal, keeps you going for a while. But think it is silly buying them, especially since it's sort of expensive considering what it is (around £1.5). I have thought it tastes like a cold low fat rice porridge, but just did not know... Well, having seen this recipe, I do know. It is the same as porridge, just probably made in an oven on quite low heat. Of course the porridge does not have a browned top, but then again, the rice lunch (as most other store bought puddings), doesn't either...

So, the other day, after looking at this recipe, I just bought some porridge rice, and made porridge in a pan(recipe further down), which is nice as you can cook it on water at the beginning, then add the milk, which makes it more than creamy enough for me, but also gives it a much lighter feel, simply less nauseating if you eat a good portion (a.k.a. more than a rice lunch portion, LOL), if you get what I mean (I always used to get nauseous when I was a kid, because they cooked Saturday Lunch rice porridge on whole milk all the way, was supposed to be "better", but nothing can get me more nauseated than that, big "butter eye" on top and all). Water first, then low fat or semi-skimmed milk, is so much better than milk (and whole milk) all the way.

I made up some good berry (blackcurrant) sauce for it and used either that or cherry compote as I finished what I had made over the next couple of days (I could not stop, it was soooo good!). It's nice to vary between sauce made from blended berries or just a quickly made juice sauce. Lacking a better word I say "juice". I don't know if you have this same products in your stores, but what I'm first and foremost referring to, is not pure pressed juice but a sugar-containing concentrate/preservative made from different fruits/berries, what we call "red household juice" (whole berries/chunks of fruit are cooked with sugar, then strained/preserved) or one made from blackcurrant juice. It's just so easy to use for sauces, as you can keep a bottle in the fridge to use for drinks (nice not on a cold night, as a virgin mulled wine without or with spices added). Our commonly used "household juice" is often a dark red mix of red berries, grapes and apples (the exact mix varies from one brand to another), so if using pressed juices instead, you could either use just one type or mix a few types of juices like apple, grape, craneberry, pomegranate, raspberry, boysenberry, blueberry, redcurrant, blackcurrant (LOL, I first wrote "blackberry"!!! Honestly, didn't even realize it until I saw the picture of the phone while googling to double check if I remembered the names correctly!!!) etc. One of my favorite berry mixes is raspberry and redcurrant, it is soooo fresh and just yummy together! Just don't sweeten it too much... :) And, let's not forget, also citrus juices can be really good as fruit sauces! Simply sweetened orange juice is great to make sauce of! And of course, if you like tropical fruits, those can be used too (never tried though, as those are not my fav's). When using store bought pure juices, you may have to add a little sugar though, if none of the juices are sweetened. I don't know how this works in the UK. It may sound really odd, but here makers are not allowed to call something "juice", unless it is pure, unsweetened, juice, can't be watered out either. We use the E. word "juice", pronounced "yus", for that though, and the Norwegian "saft" for the household juice and other such cooked preservatives, even if you look up the word "saft" in an Norwegian-English dictionary, it would probably say "juice", so one really means the other, they are synonym, just two different languages. Somehow, in the 70's, when it became common to mass produce Orange Juice and other such pressed juices and sell them in cartons, we borrowed the English word to use for pure pressed juice, to distinguish it from our good ol' "saft", a bit odd). Making "saft" every summer/fall simply used to be a way to preserve harvest and provide a nice drink all winter through (sure they did that in the UK too) and I guess it became a household staple (Norway's substitute for France's dinner table wine, LOL), even if not many make it themselves anymore. I don't know if that is as common in the UK now though... You usually mix ours with 4 parts water to drink, stronger for sauce, just mix and taste, add more if needed, when it tastes like you want your sauce, pour it into a pan).

For sauce, concentrate is great, or just use any fruit or berry juice or a mix. Pressed juices with no added sugar may need a little sugar. Just add your juice/mix to a saucepan and heat it up (now add sugar and stir until dissolved) and then thicken it to a sauce using a little potato starch mixed with a little water (for around a pint/0.5 liter, 2 heaped teaspoons of potato starch) - pour in slowly while stirring real well to prevent "gelly lumps" from forming. Carefully (!) bring to the boil, but just let 3 bubbles form - then pull it quickly off the heat (or you risk ruining it, it goes thin again and as I remember and you can't fix it, have to start over)! If you end out with lumps (because of not stirring well enough or pouring your starch in too quickly), just strain it, discard the lumps, don't press them through. When it starts boiling, you can get away with a few extra bubbles, but in school home economics class, we were taught "only 3 bubbles!!!", so why not stick with it, you can't go wrong if you do! :) The trick is to heat it up slowly and be attentive, so you don't miss the first bubbles. But, it is easy and a quick thing to make! BTW, if you end out using too much potato starch, don't throw your product away, you can add a bit of juice, or use it as it is. What you have is a "red pudding". Let it cool (have a little sugar on top, if that's what you like) and serve it with milk (or cream, if you like that, or 50/50 of the two! I use semi-skimmed even for this, just like it "light"). Just mentioning this, as I don't know if you have tradition for making puddings just out of juice concentrates/preservatives (without the actual berries/fruit in it). "Red pudding" like this here pretty much used to be a poor family's alternative to a berry or fruit compote in the winter, as most had juices from their garden harvest.

For my rice pudding, if I want something real nice or just a bit more than a simple "rice lunch", I will use berry and fruit compotes. I love that! We get some really, really nice ones in the store now, e.g. my fav's cherry or apricot, both with lots of whole berry/fruit in them, so those two I just buy. But others are so easy to make too, if only you have the ingredients, e.g. rhubarb is heavenly. Apple compote is so quick too. But for a quick rice lunch, a little sauce or even just some low sugar jam, is yummy (my favorite is raspberry jam, one without any whole berries, that comes in a squeeze bottle - gotta love that!).

I figured that if some of you should be interested, I could share some recipes (even an oddity - for duvet/comforter rice porridge!). I would guess that you could use pudding rice for rice porridge (I think it is the exactly same thing). Served on a dinner plate,it sure is a meal, very satisfying too. Very good for lunch too. It is served with a big click of butter in the middle (called a "butter eye"), sugar and ground cinnamon on top (many kids just want sugar on it, not even butter - never met a kid who didn't like rice porridge!). You may have to adjust your cooking time according to what your rice pack says. You can very well put rice porridge into a nice serving bowl or portion bowls, let it cool down and serve it as rice pudding. It'll only miss the browned top, but I think it tastes the same and it is also quicker to make. If you want to use it as pudding, as a dessert, add some vanilla sugar or extract.

Rice Porridge:

2 Portions: 1 dl rice, 2 dl water, 0.5L milk Salt: a little pinch?
4 Portions: 2 dl rice, 2 dl water, 1L milk Salt: 0.25 teaspoon for 4 portions
(if you want a richer, creamier porridge, cook on all milk, no water. You choose what kind of milk you want to use, you can use whole, semi-skimmed, skimmed - your choice! I prefer semi-skimmed for a lighter version, still creamy, I think).

Bring water to the boil, add salt and rice.
Let the rice boil on low heat until the water is almost disappeared (about 10 minutes), then add the milk. Let the rice boil on low heat under lid until the rice is as thick as it should, about 45min-1 hour. Stir now and then. If it sits for a while, it will thicken, add a little more milk or water.

Duvet Porridge:

4 dl water, 2 dl rice, 0.25 teaspoon salt, 1 liter whole milk.
Bring water to the boil, add salt and rice. Let it cook on low heat until the water is almost disappeared, about 10 minutes. Add the milk and heat to a boil. Remove the pan from the stove and wrap it in newspapers. Put the pan in the oven on 30 degree Celsius, or wrap it in a duvet (comforter, a few blankets or similar, if you don't have a duvet). Let it sit like this for 3-4 hours while you do something else. Add a little milk and heat the porridge before it is served with butter, cinnamon and sugar.

How about making this ready, then go out to do something fun and come back to a comforting porridge dinner?

Trondheim Soup:

1 tablespoon rice
1 dl raisins
1 stick of cinnamon
0.75L water
Thickener: 2.5dl milk, 1 tablespoon wheat flour
0.5dl whipping cream
Sugar to taste
(In place of raisins, you can use 1 small cup of gooseberry jam - My addition: I'm sure you can use other jams too...)

Wash the raisins. Cook the rice, raisins and cinnamon for 45 minutes. Make the thickener (shake in a jar), add it and the sugar in the soup and cook for 10 minutes. Whisk the cream into the soup.

Red soup:

As mentioned above, you can either use fruit/berry juices or juice concentrates to make to make a sauce. But, if you make it in the exact same way, just add starch until it has the right soup consistency and add a little amount of cooked rice (here you do not want pudding rice, but ordinary dinner rice, one that does not stick together or get creamy) to it while it is still warm, you have a fruit/berry soup! You can also make this on fresh berries. It can be served both hot and cold. A very easy every day dessert or something real nice to make a cold night when you just crave something hot. If you also need a little snack, add a bit extra rice...

For vanilla to add to your pudding, you can very easily make your own vanilla sugar as I do. My recipe is based on one I found on the Internet, which I ended out changing quite a bit, so it would fit my taste and use. It's very easy and quick to make, I think (the only thing that takes time is drying the vanilla pods, but you can do something else while that goes on)... :)

Vanilla Sugar:

2 vanilla pods
2.5 dl caster sugar

Cut the vanilla pods on the diagonal into approx. 2cm long pieces. Put them spaced out on a piece of aluminium foil on a baking tray (make a little edge along the edge, as a pan). Put it in the oven on about 65 degrees C for around 20-30 minutes. Check if they are real dry and brittle, if not, put them back in the oven for a bit longer, until they get "right" (it may be an hour or even more, it depends on how fresh and moist your pods are). You want them perfectly dried out, just feel them and see if they are so dry they easily break apart. That is what you want! Now it is perfect if you have a mini blender (e.g. attachment to stick blender or something like the "Bullet" blender, small is best due to the low amount to be blended. If you just have a stick blender, use a quite small container and have a towel handy to close the top off with to prevent a big vanilla sugar sky to form around you, just wrap it around the stick). Add a little of the sugar to the blender together with the vanilla pod pieces and loose seeds. Take your tray and fold down the edge on one side, fold it slightly in two with a sharp bottom edge to make it easy to pour in all the pod pieces and vanilla that has fallen out of them into the blender. Don't miss one grain of goody-good stuff... :) Pulse the blender at first and tilt it around some to make sure all of the vanilla gets blended real finely, remember, here we are utilizing the whole pod, even the shell, which is great! It just need to be finely blended. Then add the rest of the sugar and let all of it blend really well, into a fine confectioner's sugar that looks slightly dirty white or beige... The reason you want it like this, not like caster sugar (which is the common version), is that it is so much easier to mix into things, it dissolves perfectly and there is no hard grains of vanilla pod that can "ruin" what you make... You can even add it to confectioner's sugar for a frosting, something you can't easily do if it is coarse. You can also utilize used pod shells when making this sugar, just cut them up in pieces and dry them together with the new ones (if only using used ones, you need much more of them or lower the amount of sugar substantially to get the rich vanilla taste or expect a much milder, subtle taste).

Now you have a great REAL vanilla sugar which is SOOOO much better than the stuff most stores sell (which usually is vanillin, most of it from cellulose, not from vanilla pods! Often just 2% is from vanilla pods, but they use that to be able to call it vanilla sugar and to be able to say it contains "real vanilla")! Put it in a jar to use for all your dessert, drink or baking needs... It's heavenly in hot chocolate... And rice pudding or cream! After tasting this, I'll never go back to store bought, this is simply so much better and way too easy to make... Yum! :)

A real nice thing to bring to someone too, in a real nice jar. Maybe a home made label out of recirculated paper glued on it or even cuter, tied with a string around the neck of the jar? I like to reuse different jars and just shabby chic the lids to get rid of lettering showing what it used to contain by sanding the paint down (sometimes using steel wool too, sometimes banging the lid up a little in the process, no problem - just gives it a bit of soul!). Only a little paint left, so it has flecks of paint amongst bare metal... :)

Mild vanilla sugar:

You can also put new or used vanilla pods (used being just the shell left) in a jar with caster sugar and just let them sit there, then use of this sugar. Add more sugar into the jar as you use the sugar. This gives a much milder and more subtle vanilla taste though. This one I learnt from watching Jamie Oliver (think the show was called "Jamie Oliver at home" or something like that). I barely ever use this anymore after figuring out the above way, it's just so much better, I think.

Personally I use vanilla from Madagascar, but you can use different types, whichever you prefer. The last time I got some, I bought on eBay. I wanted to make up some to give to others, but with the store prices here, it was simply too expensive to buy at the super market, it's around £6 for 2 pods! The ones I got on eBay, were super quality! 30 cost me less than 4 in the store (almost a year ago though)...

DIY Vanilla Extract:
You can also chop up 3-4 pods (or even more, the stronger, the better, you don't have to use as much) and add to a bottle, then pour around 100ml of vodka on it (perfect with a mini bottle, if you don't usually keep vodka in the house). Let it sit in your fridge preferably for a few months (I let mine sit for 6 months) before starting to use it. Here you can also just add more vodka as you use it, and when it starts getting a bit weaker, add more vanilla - no need to start over, as this keeps very well! Mine has sat for 8-10 months now and it is nice and brown in color. Shake it once in a while and all the vanilla seeds come out into the extract. You can use a tea strainer when you pour it into something, to be sure you just get the extract, then put the content of the strainer back in the bottle afterwards. This recipe is based on one I found online.

Both the vanilla sugar and vanilla extract is really nice to put in a pretty bottle/jar and give to a friend... Very nice thing to get, something home made really warms your heart, I think, even more than a bottle of wine or pack of chocolates... I know how I absolutely love it when girlfriends share what they have made with me... :)

Sorry for writing such a super long message. Hope someone finds something in it useful though, it's the result of what started on impulse, but ended out being finished a few days later... :)

LottaT's picture

I can't believe I'm adding to that other message that is long as a painful year in your life, but I meant to add this, simply forgot...

So, here comes: Quick Rice Pudding (<10 minutes):
(and a doggie fried rice note/recipe mixed in at the end)

One day I wanted some pud real quickly, so I made an experiment. I used "Quick Rice", a no cook type of dinner type of rice, which is added to hot water with a small amount of butter/margarine (then normally left to sit for 3 or 5 minutes before serving, depending on the brand, mine was a 3 min. version)...

Ingredients:
2 portions of no cooking rice
1 heaped ts of vanilla sugar or extract/essence
1 heaped ts of sugar
1 heaped ts of corn starch
a little milk (approx. 1-1.5 dl, I just eyeballed it)

Measure up the amount for 2 portions according to the package, with a little extra water and a heaped teaspoon of butter. Let it cook (not just sit) for 3 minutes, then add the amount of milk (semi-skimmed) that looks right for it to end out as a pudding (or about 1-1.5 dl). When 2-3 more minutes has passed, quickly mix the corn starch with a little amount of milk and add that while stirring. As soon as it thickens, take it off the heat and let it cool enough to be eaten as pudding (or put it in the fridge when it is cold enough to be used later in the day or for breakfast in the morning).

Serve with fresh berries/fruit, jam, compote or a berry/fruit juice based sauce on top.

I think this is surprisingly good for something so quickly made! I had a large portion that night, as an evening meal, then put the rest in the fridge and had it for breakfast the next day! This will be made again for sure! I mean, I could easily make this in the morning too and use it warm for breakfast. If you use it hot, you can even serve it with a "butter eye" (a teaspoon or so of butter, melts on top of the hot pudding), a little sugar and ground cinnamon.

In case you think (Oh NO!) because of the type of rice used... I don't like that type of rice much at all for dinner, but do use it for fried rice, for some reason it is good for that. I do let it cook properly for a couple of minutes before I let it sit though. That makes a lot of a difference (it often ends out hard if not, even if you follow the instructions on the pack). I even make fried rice with this rice to serve to dogs for a special occasion, but then I do let it cook all the way. When the rice is ready, chopped up pieces of a store bought BBQ chicken, skin removed, grated carrot and fresh/canned or frozen peas and (at the end of the making on the stove), a whipped together egg is added while stirring well to mix it into the whole dish. Serve as soon as the egg has set. To make it, have all the ingredients ready, including a large grated carrot (for 3-4 small-medium sized dogs). Cook the rice (decide the amount of rice according to how much the dogs usually eat, difficult for me to say an amount, have only had yorkies and cooked for yorkies and bichon size dogs): Let the the water boil (turn heat down), add butter then rice, let it cook for 2 minutes, then pull it almost off the plate, just a "corner" of the pan touching the plate, so it won't cool down. Let simmer on the lowest setting for 3 or until it is done. Then add carrots, peas and chicken until the amount looks right in the rice (as fried rice usually looks or in the amount we usually serve these things when combined in a dish or separate on a plate). Then add the egg (approx. 1 per 3-4 sm-med. dogs or 2 pack portions of rice). Dogs LOVE it and it's all good for them (and quick for humans)! BTW, Can be shared with humans too!

Also, rice pudding can very well be shared with dogs as a little pudding/dessert for them, as long as they tolerate a little milk, it's more than fine (otherwise, you can use lactose reduced or -free milk, or "cat milk" - lactose reduced milk is a little sweet, which is just great for pudding). My dog tried some of mine the other day and she went nuts over it, it was obviously a big success. So there's an alternative for their birthday, better than many human things we share with them, often with bad results for them (I know I have a tendency to serve my dog things, but when I think of it, it is more to make me feel good, as I feel she needs to get something special that day - she couldn't care less if it is her B-Day. When we have a big feast though, I think they recognise that it's special, and as part of the pack, it should be for them too). Still a special treat, even with semi-skimmed milk... How about fried rice for the main course, then rice pudding for dessert? And, you can easily prepare it the day before and store it in the fridge.

Hope this is useful for somebody... Have a great day everybody! :)

toniwittrock's picture
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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
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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!

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

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.