Two rice puddings in glasses

Rice pudding

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(78 ratings)

Prep: 5 mins Cook: 2 hrs


Serves 4

Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit

Nutrition and extra info

Nutrition: per serving (using semi-skimmed milk)

  • kcal214
  • fat3g
  • saturates2g
  • carbs40g
  • sugars21g
  • fibre0g
  • protein8g
  • salt0.2g
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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…

  • butter, for the dish



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • pinch of grated nutmeg



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

  • 1 bay leaf, or strip lemon zest


  1. Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.

  2. 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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luckytwinmummy33's picture
16th Jun, 2016
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
30th Mar, 2016
I'm confused, 150 degrees fan oven, 130 convention oven. Isn't a fan oven usually set to the cooler temperature.
Poggs Mummy
18th May, 2016
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.
20th Mar, 2015
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.
13th Jul, 2014
Really creamy, although I used full fat milk and stirred through a little cream at the end.
28th Jun, 2014
This is a great easy recipe. I used risotto rice and it worked just as well.
20th Apr, 2014
Lovely, simple recipe. Works every time. Remember to butter the dish first & turn the dish half way through for a lovely top.
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.
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!
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.


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