Creamy Almond Rice Pudding

creamy almond rice pudding

Creamy Almond Rice Pudding

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Servings: 6
Calories: 405


  • 6 oz pudding rice
  • finely-grated rind and juice of 1 lemon
  • 4 oz sultanas
  • 2 pints water
  • 14 oz can Sweetened Condensed Milk
  • pinch of freshly grated nutmeg
  • 1 oz flaked almonds
  • icing sugar to dust


  • Wash the rice thoroughly, drain well and place in a large saucepan with the lemon rind and juice, sultanas and the measured water. Bring to the boil and simmer, uncovered, for 25 minutes.
  • Stir in the Milk and cook gently over a low heat for 3-4 minutes, stirring occasionally until warmed through.
  • Pour the rice pudding into a warmed serving dish and sprinkle over the freshly grated nutmeg and flaked almonds.
  • Place under a hot grill until the almonds are toasted but be careful not to let them burn. Just before serving, dust -with icing sugar.
Calories: 405 kcal
Carbohydrates: 76 g
Protein: 9 g
Fat: 8g
Saturated Fat: 4 g
Cholesterol: 22 mg
Sodium: 96 mg
Potassium: 477 mg
Fiber: 2 g
Sugar: 48 g
Vitamin A: 181 IU
Vitamin C: 12 mg
Calcium: 228 mg
Iron: 1 mg
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