Rice Pudding
A classic old fashioned creamy rice pudding is the ultimate comforting dessert. Soft rice in a rich creamy milk sauce with a hint of vanilla and cinnamon.
Servings: 8 servings
Calories: 249kcal
Ingredients
- 200 g of Pudding rice
- 1.4 l of Whole milk
- 2 teaspoon of Vanilla extract
- 1 teaspoon of Cinnamon
- 100 g of Light brown sugar
Instructions
- Preheat your oven to 165°C/145°C(fan)/325°F/Gas 3. Wash and drain 200 g of Pudding rice.
- Grease a large oven-proof baking dish. Add the rice, 100 g of Light brown sugar, 1 tsp of Cinnamon, 1.4 l of Whole milk and 2 tsp of Vanilla extract. Stir well.
- Put in the oven and cook for 2 hours.
Notes
- Make sure you butter the baking dish well before you add the rest the ingredients. This will stop everything sticking to the sides.
- For some extra richness, stir in a little cream before serving.
- To make this dairy free, swap the whole milk for almond or cashew milk. It won't have the same rich creamy texture though.
Nutrition
Serving: 1portion | Calories: 249kcal | Carbohydrates: 41g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 309mg | Fiber: 1g | Sugar: 21g | Vitamin A: 293IU | Vitamin C: 0.01mg | Calcium: 236mg | Iron: 1mg
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