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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stelaholder's picture
25th Feb, 2011
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.
20th Feb, 2011
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.
17th Jan, 2011
a nasty rice puding
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.
2nd Jan, 2011
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!!
1st Nov, 2010
my first attempt at rice pudding! added strawberries and evaporated milk. waiting to see the result now.......
3rd Oct, 2010
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!
2nd Sep, 2010
Love rice pudding but always use rissotto rice(arborio) Makes a much creamier dish.
24th Aug, 2010
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.
20th Aug, 2010
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.


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