A nice rice pudding

A nice rice pudding

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(65 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



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

  • 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, questions and tips

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2nd Feb, 2013
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.
22nd Jan, 2013
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
8th Oct, 2012
I added a tablespoon of cocoa powder and made chocolate rice pud. Lovely hot or cold.
6th Oct, 2012
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
1st Oct, 2012
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
28th Sep, 2012
finally someone else who uses bay leaf...the secret is now out!
24th Aug, 2012
Great recipe- easy, quick to prepare and very tasty.
5th May, 2012
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.
1st May, 2012
Lovely and creamy. Enjoyed by all.
16th Apr, 2012
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...


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