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Nutrition: per serving (using semi-skimmed milk)

  • kcal214
  • fat3g
  • saturates2g
  • carbs40g
  • sugars21g
  • fibre0g
  • protein8g
  • salt0.2g
    low
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Method

  • step 1

    Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.

  • step 2

    Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

RECIPE TIPS
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Have a look at our traditional pudding collection. For similar sweet treats, visit our low-fat desserts collection.

Recipe from Good Food magazine, March 2006

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Comments, questions and tips (129)

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Overall rating

A star rating of 4.3 out of 5.136 ratings

simonandsam2007

question

Could I do this in the slow cooker?

DLouP

Totally yummy however it usually takes 5/10 extra time than stated (my own is totally ok for the temperature)

DLouP

Oven not own! :)

Honeygran

Worked well, timings and temperature just right. I took it out and gave it a stir about every half hour.

mahmudaali73573

Great recipe; I doubled quantities and used light muscavado sugar (50g less than double) and at a slightly higher temp 150 degrees C for first 10mins and lowered to 130 for remaining time. Came out beautifully

kahlehl61177

For my oven I had to do 20 mins at 180 then dropped it down to 160 for an hour and a half

sophieF91

This was nice I added 5 cardamom pods to it. The downside was it took 3.5hrs to cook!! 2.5hrs at gas mark 2 I had raw rice and warm milk. I whacked it up to gas mark 6 and it took another hour.

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