Rice pudding

Rice pudding

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

By , 21 September 2015
Rice pudding
  • Ready in: 180 mins
  • Serves: 4
  • Price: 45p per serving
Nutritional Info
Each 208g serving contains
  • Fat 14
    19%
  • Sat Fat 8.6
    43%
  • Sugar 28
    31%
  • Salt 0.32
    5%
  • Cals 346
    17%
of your reference intake.
Typical energy values per 100g: 697kJ/166kcal.
Ingredients
  • 25g butter
  • 100g rice pudding
  • 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.