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Rice Pudding Recipe

Rice Pudding Recipe - 4 servings


60 g pudding rice

50 g granulated sugar

410 g can light evaporated milk

300 ml pint semi-skimmed milk

Pinch of freshly grated nutmeg

25 g half-fat butter

Reduced sugar jam, to decorate


Preheat oven to 150oC/300oF/Gas Mark 2. Lightly oil a large ovenproof dish. Sprinkle the rice and the sugar into the dish and mix. Bring the evaporated  milk and milk to the boil in a small pan, stirring occasionally. Stir the milks into the rice and mix well until the rice is coated thoroughly. Sprinkle over the nutmeg, cover with tinfoil and bake in the preheated oven for 30 minutes. Remove the pudding from the oven and stir well, breaking up any lumps. Cover with the same tinfoil. Bake in the preheated oven for a further 30 minutes. Remove from the oven and stir well again. Dot the pudding with butter and bake for a further 45-60 minutes, until the rice is tender and the skin is browned. Divide the pudding into four individual serving bowls. Top with a large spoonful of the jam and serve immediately.

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