Rice pudding

Rice pudding

For an extra creamy pudding, replace 150ml milk with single cream or evaporated milk.

By , 21 September 2015

(1 vote)

Rice pudding
  • 3 Hours
  • Serves: 4
  • Price: 45p per serving
Nutritional Info
Each 208g serving contains
  • Energy

    1449KJ

    346KCAL

    17%
  • Fat

    14g

    med

    19%
  • Saturates

    8.6g

    high

    43%
  • Sugars

    28g

    high

    31%
  • Salt

    0.32g

    low

    5%
of your reference intake.
Typical energy values per 100g: 697kJ/166kcal.
Ingredients
  • 25g butter
  • 100g pudding rice
  • 75g granulated sugar
  • 800ml whole milk
  • Grated nutmeg (optional)
  • Jam, to serve (optional)
Method
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Grease an ovenproof dish with some of the butter. Put in the rice, sugar and milk. Stir and cook in the oven, uncovered, for 40 minutes.

  • Give the pudding a stir and then dot the rest of the butter on top. Sprinkle a little nutmeg on the surface, if using.

  • Bake, uncovered, without stirring, for another 2-2 ½ hours or until the rice is creamy and the skin is brown. Serve with your favourite jam, if desired.