A nice rice pudding

A nice rice pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(65 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
    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
stelaholder's picture
stelaholder
25th Feb, 2011
5.05
Very good recipe. I didn't bother with the oven and cooked it on the top. Made double the amount. It was done in 40 mins. I also added a small can of evaporated milk for extra creaminess. delicious. Served it with pineapple in caramel sauce (pineapple chunks cooked with some demerara sugar). Would highly recommend it. Nice and comforting when it's raining outside.
taffyapple84
20th Feb, 2011
4.05
Good base for a rice pudding that you can tailor to your own liking. I used rice flakes, cuts cooking time and popped in the slow cooker.. and added lemon zest & 1/2 juice of a lemon, also a vanilla pod. Made it refreshing.. Remember making rice pudding as a girl, but used far more sugar. More pleasant this way.
hellomoto
17th Jan, 2011
5.05
a nasty rice puding
mmunch
10th Jan, 2011
Regular rice can be used. I use left over plain cooked white rice. only once did I actually buy pudding rice and would never bother again. To make it more creamy once done remove from the heat and stir in cream which can be single or double rather than using butter. If you want it thicker you can cook it with potato starch or stir in a small amount of ready break. Have fun and try different ways. If you cook on the hob when finished sprinkle with brown sugar and cinnamon, place under the grill until the top turns golden brown.
cozzy1794
2nd Jan, 2011
5.05
this is a fantastic pud because you can adapt it for the occasion. Come January, I only use skimmed milk (guilty pleasures!). In December, I use full fat milk and some cinnamon, and stir in some double cream before serving! For little ones, I stir in a pot of fruity fromage frais; it's wonderful for weening them when whizzed up to a puree. For entertaining, serve cold with exotic fruits. Or try using black rice. If you can't get pudding rice, try a risotto rice. You can even make it in the microwave. One thing's for sure - rice pudding rules!!
ervilla
1st Nov, 2010
my first attempt at rice pudding! added strawberries and evaporated milk. waiting to see the result now.......
caveywavey
3rd Oct, 2010
4.05
I tried this recipe yesterday but did mostly full fat milk and then the rest with semi. I actually doubled the amounts and added a bit of vanilla essence and some vanilla sugar I had in the larder. It's a really good basic recipe!
lin1950
2nd Sep, 2010
Love rice pudding but always use rissotto rice(arborio) Makes a much creamier dish.
rhianthomas1984
24th Aug, 2010
3.05
I made this on Sunday and it tasted lovely. However 700ml of milk was nowhere near enough as it was quite dry when it came out of the oven. I managed to rescue it by stirring in more milk until it reached the consistancy that i like and then popped it back in the oven for a few minutes to heat through. I also used vanilla sugar and left out the bay leaf and lemon zest. Would definately make it again but would double the quantities of ingredients if making for a crowd as it only served 4 quite small portions.
helenmacbeth
20th Aug, 2010
3.05
Made this last night, used skimmed milk instead of semi-skimmed as that's what we had in the house. Didn't turn out as creamy as I would have liked but that is probably down to the milk. Was very yummy and filling.

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.
Want to receive regular food and recipe web notifications from us?