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Rice Pudding

  • Ready in:
  • Two hours
  • Serves:
  • 4 - 6
  • Complexity:
  • very easy


  • 100g short grain/pudding rice
  • 50g caster sugar
  • 700ml semi-skimmed milk
  • freshly grated nutmeg
  • (1 bay leaf, or strip lemon zest for a different flavour)
  • Method

    Heat oven to 130C/Gas 2. 

    Butter an 850ml heatproof ovenproof dish.

    Pour the rice and sugar into the dish and stir in the milk.

    Sprinkle the freshly grated nutmeg over and top.
    (Add lemon zest or bay leaf into the milk if using)

    Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.

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