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Rice pudding

Rice pudding recipe

8 ratings

A baked rice pudding is the ultimate nostalgic comfort food. Rich and creamy with a golden top, it's simple cooking at its best. The basic recipe is incredibly easy to make – just mix and bake, then enjoy on its own or add your own toppings and flavour twists. See method

  • Serves 4
  • 5 mins to prepare and 2 hrs 00 mins to cook
  • 257 calories / serving

Ingredients

  • 15g unsalted butter
  • 100g pudding rice
  • 25g caster sugar
  • 1 tsp ground nutmeg
  • 700ml whole milk

Each serving contains

  • Energy

    1080kj
    257kcal     13%

  • Fat

    11g 15%

  • Saturates

    7g 33%

  • Sugars

    15g 16%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 36g Protein 7.3g Fibre 0.4g

Method

  1. Preheat the oven to gas 3, 160°C, fan 140°C. Grease a 1.5ltr shallow ovenproof dish with the butter, ensuring it is fully coated across the base and up the sides.
  2. Add the pudding rice, caster sugar and nutmeg to dish and lightly mix. Pour over the milk, then stir well to combine.
  3. Bake for 2 hrs, checking after 1 hr 45 mins, or until the rice is tender and the top is golden and just set. Serve hot.

Tip: For some simple serving suggestions, try stirring through a spoonful of jam or fruit compote, topping with grated chocolate, chopped nuts, sliced banana or poached plums. Or drizzle over golden or maple syrup. You can also vary the flavours in the pudding by swapping the nutmeg for a little ground cinnamon, vanilla extract or grated orange zest.

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