Rice pudding

by Christina Julia

Rice pudding

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g/2oz pudding rice
  • 50g/2oz granulated sugar
  • 400g/14oz evaporated milk
  • 300ml/10fl oz fresh milk
  • pinch of freshly grated nutmeg
  • 25g/1oz butter strawberry jam, to serve


  • Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large
    ovenproof dish.
  • Sprinkle the rice and the sugar into the dish, and mix together.
  • Bring the evaporated milk to the boil in a small pan, stirring
    occasionally. Stir the evaporated and fresh milk into the rice, and mix
    well until the rice is coated thoroughly.
  • Sprinkle over the nutmeg, cover with foil and bake in the oven for
    30 minutes.
  • Remove the pudding from the oven and stir well, breaking up any lumps.
    Cover with the same foil. Bake in the 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 a
    brown skin has formed on top.
  • Divide the pudding into four individual serving bowls. Top each one with
    a large spoonful of jam, and serve immediately

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