Baked rice pudding recipe
This nostalgic rice pudding recipe provides the goodness of calcium as well as providing one of your 5 a day. It is low in fat and although sugar is added, some of the sweetness comes from the sugars naturally present in the plums. Lesley's recipe uses lactose free semi-skimmed milk, she states that as nothing else is added or removed, what you get is the nutritional benefits and great taste of regular milk just without the lactose.
Ingredients
- 1 tsp Sunflower oil
- 85 g Pudding rice, washed
- 40 g Caster sugar
- 750 ml Lactose free semi-skimmed milk
- 1 Vanilla pod split (optional)
- 1 tsp Sunflower oil
- 3 oz Pudding rice, washed
- 1.4 oz Caster sugar
- 26.4 fl oz Lactose free semi-skimmed milk
- 1 Vanilla pod split (optional)
- 1 tsp Sunflower oil
- 3 oz Pudding rice, washed
- 1.4 oz Caster sugar
- 3.2 cups Lactose free semi-skimmed milk
- 1 Vanilla pod split (optional)
- 450 g Plums, washed, halved and stonded
- 30 g Demerara sugar
- 15.9 oz Plums, washed, halved and stonded
- 1.1 oz Demerara sugar
- 15.9 oz Plums, washed, halved and stonded
- 1.1 oz Demerara sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 165 mins
- Serves: 4
Step-by-step
- Pre-heat oven to 160°C Gas 3. Use the oil to grease a shallow oven proof dish.
- Place the rice, sugar, Lactofree and vanilla pod in the dish and stir to combine.
- Place in the oven until the rice pudding is golden, creamy and cooked (approx 2 / 2 ½ hours).
- Remove from the oven and increase the oven temp to 200°C Gas mark 6. Lay the halved plums over the surface of the rice pudding (cut side up) and scatter over the demerara sugar.
- Return to the oven for a further 10/15 minutes or until the plums are tender and bubbling hot.
Also worth your attention:
More recipes from Lesley Waters
Recipe courtesy of lactofree
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