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Nutrition Facts
Serving Size 1 (178g) Recipe makes 4 servings
Calories 154
Calories from Fat 50		(32%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 74mg		3%
Potassium 237mg		6%
Total Carbohydrate 20.7g		6%
	Dietary Fiber 0.3g	1%
	Sugars 6.3g
Protein 5.6g		11%
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Rice Pudding

Recipe #57353 | 3¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Steven Nicholson
Mar 27, 2003

This is an old recipe my Nanna and my Mum use to make I love it and the kids love it.

SERVES 4 -6 (change servings and units)

Ingredients

3 tablespoons short-grain rice
2 1/2 cups milk
2 tablespoons sugar
butter or margarine
grated nutmeg

Directions

1
Put rice into a well buttered casserole dish with milk and sugar.
2
Put a few shavings of butter or margarine over the top and sprinkle with grated nutmeg.
3
Bake in the oven at 150C for 2-3hrs.
4
During the first hour of cooking stir a couple of times then leave undisturbed for remaining time.

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Featured Reviews for This Recipe

From: truebrit

On Nov 16, 2004

This is the rice pudding recipe I've been using for years, which I found in a British cookbook. It's my favorite, and when I make it, it always brings back memories of England! I enjoy eating it with a blob of strawberry jam on top, which I swirl into the rice pudding. Mmmmmmmm! NOTE: The temperature in step 3 is 150C, NOT 150F! The equivalent is 300F. I let mine bake for 3 hours, and skimmed the skin off the top when the rice pudding came out of the oven. (Sometimes I skim it off, sometimes I mix it in!) I recommend making double, as one batch doesn't go very far. (I used a 2L baking dish for the double batch.)

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