A nice rice pudding

A nice rice pudding

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(68 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
    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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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toniwittrock
20th Mar, 2015
5.05
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
13th Jul, 2014
Really creamy, although I used full fat milk and stirred through a little cream at the end.
tarepearl
28th Jun, 2014
5.05
This is a great easy recipe. I used risotto rice and it worked just as well.
dinahl
20th Apr, 2014
5.05
Lovely, simple recipe. Works every time. Remember to butter the dish first & turn the dish half way through for a lovely top.
oscarisla2912
23rd Mar, 2014
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
28th Jan, 2014
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
9th Dec, 2013
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
1st Oct, 2013
Proper comfort food.
elrond
2nd May, 2013
3.05
I have tested it the other day and it was good, gonna make it triple the size this evening!
lauracnicol
27th Apr, 2013
4.05
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!

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