A nice rice pudding

A nice rice pudding

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(70 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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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...
24th Mar, 2012
So simple, even a man can do it ... and I have done, many times.
24th Mar, 2012
Tried this last night and was a big success! Reminded me of the rice pudding my mum used to make. Lovely!
20th Mar, 2012
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.
7th Mar, 2012
Really tasty and not too unhealthy. It was nice cold the next day, too!
23rd Feb, 2012
I forgot to rate this - 5 stars!!
23rd Feb, 2012
A great, easy recipe! This is a nice finish to a homely meal if you want to warm bones and serve comfort food. We're up for 10-15cm of snow tonight, so creamy rice pudding is the way to celebrate winter!
13th Dec, 2011
Very easy comfort food pudding. I didnt add the lemon/bay ... and I cooked the dish covered as hubby doesnt like the "skin" on the top ... this prevented it from forming, but you could still taste the lovely nutmeg flavour through the dish. Just keep an eye on it though as I needed quite a bit of extra milk. Delicious and creamy!
9th Nov, 2011
Very impressed how this turned out. It was gone in minutes! Fairly small portions for four so will double up next time.


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