Recipes
Rice pudding
For an extra creamy pudding, replace 150ml milk with single cream or evaporated milk.
For an extra creamy pudding, replace 150ml milk with single cream or evaporated milk.
(20 votes)
Cook: 3 Hours
Serves: 4
Price: 45p per serving
Nutritional Information
Each 208g serving contains
Energy
1450kj
346kcal
1450kj
346kcal
17%
Fat
14g
14g
Med
19%
19%
Saturates
8.6g
8.6g
High
43%
43%
Sugars
28g
28g
High
31%
31%
Salt
0.32g
0.32g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
697kj/167kcal
Typical energy values per 100g:
697kj/167kcal
Ingredients
25g butter
100g pudding rice
75g granulated sugar
800ml whole milk
Grated nutmeg (optional)
Jam, to serve (optional)
Method
1
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.
2
Give the pudding a stir and then dot the rest of the butter on top. Sprinkle a little nutmeg on the surface, if using.
3
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.