A nice rice pudding

A nice rice pudding

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(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
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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.

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Comments, questions and tips

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gervais
6th Jun, 2010
Its great that you make rice pudding all the time libby but given the fact that 2 people are having difficulty it would have been useful to say which rice you used!
moira-pat
31st May, 2010
I made rice pudding yesterday (not this recipe) using a tin of Evaporated Milk topped up to 500ml with 100g rice. Not enough milk - it was like soft concrete :-) Next time will use this recipe but will bring the rice, sugar, salt and milk to the boil before putting into dish and oven. Will also put a bit of butter on the top with the nutmeg.
susandjohnson's picture
susandjohnson
23rd May, 2010
5.05
I've always made rice pudding this way as this is the method my mum and her mum used. Is there another way aside from just adding a touch of vanilla extract or full-fat milk?
golighty
20th May, 2010
4.05
I live in Australia and we make rice pudding all the time. This recipe worked well.
smythv91
22nd Apr, 2010
I haven't tried this version but I have been making similar rice pudding for over 30 years from childhood - thanks to my wee mum. My mum's method is to make twice the quantity and refrigerate the unused portion. On the second day mix the rice with an egg and place the mixture in a shallow, lightly buttered pyrex dish. Place under a medium grill until the surface of the rice has tuned a golden brown... This is delicious served with a light sprinkling of sugar on top and single cream poured over. It is even more delicious with fresh nectarines or peaches.
alexandra_x
21st Apr, 2010
Just made this... Very easy to make just hope it tastes as nice as it smells :) x
emsmith
26th Nov, 2009
How lovely to come across such a straightforward recipe for rice pudding! Will be giving it a go this evening. Am thinking of stirring some raspberries through it and then grating some dark chocolate over the top. Yummy!
honeynut
25th Oct, 2009
I like my rice pudding wetter that this so added more milk, no skin on top which is just how I like it :) I like to stir a little bit of Treacle into hot rice pudding just before eating, try it!!
sharonc30
18th Oct, 2009
Fantastic pudding! I am lactose intolerant so struggle for decent warm puddings. I used Lactofree milk and splenda to keep the calories down, and to be honest, you wouldnt know the difference!
mumsyjill
4th Oct, 2009
I have just made this pudding...absolutley gorgeous!!! I made it on full fat milk and it was really creamy. Will definitely make it again.

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