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Eat well

Lemon-scented rice pudding

This tempting rice pudding is gluten-free, egg-free, low in salt and suitable for vegetarians

Lemon-scented rice pudding

Meal type: Dessert

Serves: 4

Preparation time: 15 minutes

Cooking time: 2 hours

  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 either on its own or with some fresh/defrosted frozen berries or tinned fruit.

Dietary tip

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

Nutritional Information

Each Portion Contains:

Energy 668kJ 159kcal 8%
Carbs 27.3g -
Fat 2.7g Low 4%
Saturates 1.7g Low 9%
Sugar 12.9g Medium 14%
Salt 0.3g Low 5%

% = an adult's reference intake

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Ingredients

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)

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