Creamed Rice Pudding
This is a simple and traditional British pudding that is budget friendly, delicious and filling. There's no cream either!
Equipment
- ovenproof shallow dish with 600ml or 1 pint capacity
- pastry brush - for greasing or use a piece of folded kitchen towel
Ingredients
- 40 g pudding rice
- 570 ml semi skimmed milk
- 25 g caster sugar
- little grated nutmeg a few grates
- 1 tablespoon butter
Instructions
- Lightly grease the sides and base of an ovenproof dish with butter or oil.
- Measure the rice and sugar and place in the dish with a few grates of nutmeg.
- Add the milk to the dish and stir to combine. Divide the butter and dot over the surface.
- Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and bake for 30 minutes. Open the oven door and stir the pudding.
- Return to the oven for 2 hours or until most of the liquid has evaporated.
- Serve hot, warm or cold.
Nutrition
Calories: 268kcalCarbohydrates: 42gProtein: 11gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 142mgPotassium: 427mgFiber: 1gSugar: 27gVitamin A: 302IUVitamin C: 1mgCalcium: 352mgIron: 1mg
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