A nice rice pudding

A nice rice pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(47 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g pudding rice
    Rice

    Rice

    r-eye-s

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

  • 50g sugar
    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hazelk2909
1st Oct, 2012
5.05
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
28th Sep, 2012
5.05
finally someone else who uses bay leaf...the secret is now out!
nataliemitchell
24th Aug, 2012
4.05
Great recipe- easy, quick to prepare and very tasty.
jonbates123
5th May, 2012
5.05
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
1st May, 2012
5.05
Lovely and creamy. Enjoyed by all.
suzyness
16th Apr, 2012
4.05
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
24th Mar, 2012
5.05
So simple, even a man can do it ... and I have done, many times.
mary24
24th Mar, 2012
Tried this last night and was a big success! Reminded me of the rice pudding my mum used to make. Lovely!
ebony143
20th Mar, 2012
4.05
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
7th Mar, 2012
4.05
Really tasty and not too unhealthy. It was nice cold the next day, too!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.