Rice pudding recipe

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  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 323 calories / serving
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A creamy and delicious rice pudding with a warming cinnamon and vanilla paste. The perfect, comforting, after-dinner treat.

Preheat the oven to gas 1, 140ºC, fan 120°C. Melt the butter in a medium pan. Add the rice and stir to coat in the butter. Add 50g (2oz) of the sugar, followed by the milk, cinnamon and the vanilla paste. 

Heat the mixture to just below boiling, and then pour into an ovenproof dish. 

Bake for 20 minutes. Remove, stir well and sprinkle with the remaining brown sugar. Return to the oven and cook for a further 30 minutes. 

Serve piping hot. 

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Recipe taken from the SORTED food recipe collection. 

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  • Ingredients

  • 1 knob butter
  • 100g (3 1/2oz) arborio rice
  • 75g (3oz) demerara sugar
  • 1ltr (1 3/4pt) milk
  • 1 tsp ground cinnamon
  • 1 tsp vanilla paste
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  • Energy 1367kj 323kcal 16%
  • Fat 9.4g 13%
  • Saturates 5.8g 29%
  • Sugars 32.9g 37%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 54.3g Protein 9.8g Fibre 0.7g

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