Lemon scented rice pudding

Lemon-scented rice pudding

Category: Dessert | Serves: 4

Prep time: 15 minutes | Cooking time: 2 hours


75g (2 3/4oz) pudding rice or short-grain rice

25g (1oz) caster sugar

Finely grated zest of one small lemon

600ml (1 pint) semi-skimmed milk (or to make this suitable for a vegan diet, use almond milk)

A little freshly grated or ground nutmeg, to sprinkle (optional)

  1. Preheat oven to 150ºC/130ºC fan/gas mark 2. For rice pudding, lightly grease an 850ml (1 1/2 pint) ovenproof dish.
  2. Put rice, caster sugar and lemon zest into prepared dish. Pour in milk; stir gently to mix. Sprinkle top with nutmeg, if you like.
  3. Bake in oven for about 2 hours or until top is lightly browned. Remove from oven; leave to stand for about 10 minutes before serving.
  4. Serve rice pudding on its own or with our plum compote spooned alongside. Get the plum compote recipe.

Dietary tip

  • You can make this dairy-free and suitable for vegan diets by using almond milk instead of cow's milk.

Nutritional information

Lemon Rice Pudding