Two rice puddings in glasses

Rice pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(74 ratings)

Prep: 5 mins Cook: 2 hrs

Easy

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
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…

  • butter, for the dish
    Butter

    Butter

    butt-err

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

  • 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…

  • pinch of 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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
juliafrancis
2nd Jan, 2009
5.05
Had lots of milk & cream left over from Chrstmas & decided to make rice pudding... put in microwave in a large bowl covered in cling film. cooked on medium for 20 minutes - stirring well after each 5 mins - came out absolutely perfect! Left on the side to cool - and added some more milk and stirred as rice had continued to absorb liquid... ok so you don't get the brown skin on top.. but it's a great way of making rice pudding very fast!
steff1
30th Nov, 2008
made this last nite! really easy and really yummy great comfort food! i used whole milk and added a vanilla pod!
monkeymagic
10th Nov, 2008
nice
nanavonny
2nd Nov, 2008
The family loved it!
bex9990
14th Oct, 2008
If I've got any fruit sitting in the fruit bowl looking sad I add it in rather than waste it- apples, pears and plums are all great! But I have to add a bit of extra milk too, especially with dried fruit like raisins or dried apricots. Lovely winter food, but good cold in the summer too.
sallyk
14th Jul, 2008
I always make rice pudding on the hob. You need to watch it carefully but all the stirring makes it really creamy even if only made with semi-skimmed milk.
nikioh74
22nd Apr, 2008
I've moved to Australia and they don't do pudding rice out here! What rice should I use instead?
michelle122
20th Mar, 2008
Can skimmed milk be used instead??
jennysstuff
25th Feb, 2008
absolutely foolproof, a winner.
yorky7
17th Feb, 2008
I cook this recipe using rice, sugar HOT skimmed milk butter and nutmeg and add the evaporated milk after 30 mins. This cuts down on the cooking time by half an hour!

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?