Rice Pudding

rice pudding

Rice Pudding

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Rice pudding is a basic and it's easy, once you know how. The texture should be soft and creamy and the flavour subtly sweet with only a hint of spice.
Servings: 4
Calories: 170


  • 3 tbsp pudding rice
  • 2 oz sugar
  • 1 pint milk
  • 1 cinnamon stick or 1/2 tsp grated nutmeg
  • Knob of butter


  • Put the rice and sugar in a shallow ovenproof dish. Pour on the milk and add the cinnamon or nutmeg with the butter.
  • Bake in a very hot oven (230°C/450°F or Gas Mark 8) for 10 to 15 minutes or until the pudding is bubbling and a skin has formed.
  • Lower the heat to very cool (140°C/275°F or Gas Mark 1) and bake for a further 1 hour or until the pudding is soft and creamy and the skin is golden in colour.
  • Remove the cinnamon stick, if used. Serve straight from the baking dish.
Calories: 170 kcal
Carbohydrates: 29 g
Protein: 5 g
Fat: 4g
Saturated Fat: 2 g
Cholesterol: 12 mg
Sodium: 52 mg
Potassium: 173 mg
Fiber: 1 g
Sugar: 20 g
Vitamin A: 194 IU
Vitamin C: 1 mg
Calcium: 146 mg
Iron: 1 mg
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