Two rice puddings in glasses

Rice pudding

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(74 ratings)

Prep: 5 mins Cook: 2 hrs


Serves 4

Try our recipe for a gorgeously creamy, yet low in fat rice pudding. Serve this comforting dessert with jam or fruit

Nutrition and extra info

Nutrition: per serving (using semi-skimmed milk)

  • kcal214
  • fat3g
  • saturates2g
  • carbs40g
  • sugars21g
  • fibre0g
  • protein8g
  • salt0.2g
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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…

  • butter, for the dish



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • pinch of grated nutmeg



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

  • 1 bay leaf, or strip lemon zest


  1. Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.

  2. 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 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.
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!
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
23rd May, 2010
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?
20th May, 2010
I live in Australia and we make rice pudding all the time. This recipe worked well.
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.


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