toodle.

Traditional Rice Pudding

A classic, creamy rice pudding baked with milk powder and nutmeg, served warm with a sweet dollop of jam.

BakingVegetarianComfort FoodDessertRice

Estimated Nutrition

Per Serving Total
Calories 228.1 kcals 912.4 kcals
Carbohydrates 28.5 grams 113.8 grams
Fat 9.7 grams 38.6 grams
Protein 7.1 grams 28.5 grams
Cook Time
150 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
1
to serve
Jam
your favourite variety
Dairy
600
ml
Full-Fat Milk
1
tbsp
Skimmed Milk Powder
15
g
Unsalted Butter
cut into small cubes
Fruits
1
strip
Lemon Rind
thin strip
GrainsCereals
60
g
Pudding Rice
washed and drained
NutsSeeds
1
to taste
Nutmeg
freshly grated

Steps

  • Preheat your oven to 150°C.
  • Wash the rice and drain it in a sieve.
  • Place rice into a 1 litre ovenproof dish and pour in the milk.
  • Stir in the milk powder, caster sugar, and lemon rind.
  • Grate nutmeg over the top and dot with butter cubes.
  • Bake for 2 to 2.5 hours until the top is golden and rice is tender.
  • Serve the pudding warm with a spoonful of jam.