British & Irish · Breakfast · Snack
Rice Pudding
Creamy, slow-simmered rice pudding made with low-fat milk, warmly spiced with cinnamon and only lightly sweetened. It is comforting served warm or chilled.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 74% · Fat 9% · Protein 17%
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Ingredients
For 4 servings- 1/2 cup100 gshort-grain white rice (pudding or arborio rice)
- 1 cup240 gwater
- 3 1/2 cups850 glow-fat (1%) milk
- 1 stickcinnamon stick
- 2 1/2 tbsp30 ggranulated sugar
- 1 pinchsalt
- 1 tspvanilla extract
- 1/2 tspground cinnamon
- 1 tsplemon zest (optional)
Steps
- 1
Rinse the rice briefly in a sieve and drain.
- 2
Put the rice, water and salt in a heavy-based saucepan and bring to a boil.
- 3
Lower the heat and simmer for about 10 minutes, stirring now and then, until most of the water is absorbed.
- 4
Pour in the milk, add the cinnamon stick and the lemon zest if using, and bring back to a gentle simmer.
- 5
Cook uncovered on low heat for 30–35 minutes, stirring often so the rice does not stick, until the grains are very soft and the pudding is thick and creamy.
- 6
Stir in the sugar and vanilla extract and cook for 1–2 minutes more until the sugar dissolves.
- 7
Remove the cinnamon stick.
- 8
Spoon into bowls and dust with the ground cinnamon. Serve warm, or cool and chill (it thickens as it cools; loosen with a splash of milk if needed).
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, use unsweetened oat or soy milk instead of the low-fat milk, choosing one labelled gluten-free if you need the pudding to stay gluten-free.
- Swap the granulated sugar for honey or maple syrup, stirred in at the end, for a softer sweetness.
- If you can't find pudding or arborio rice, use another short-grain rice such as sushi rice, which still cooks up creamy.
- Leave out the lemon zest and use orange zest, or add a pinch of nutmeg alongside the cinnamon for a different warm flavour.
Storage
Cool and refrigerate within 2 hours in a covered container, and eat within 3 to 4 days, either cold or reheated gently with a splash of milk until steaming hot. Freezing isn't recommended, as the texture turns grainy and watery when thawed.
Make ahead
Make the pudding up to 2 days ahead and chill it; loosen with a little milk before serving cold or reheating, and dust with ground cinnamon just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (307 g) | Per 100 g | |
|---|---|---|
| Calories | 213 kcal | 69 kcal |
| Protein | 8.8 g | 2.9 g |
| Carbohydrates | 38.9 g | 12.7 g |
| of which sugars | 18.7 g | 6.1 g |
| Fiber | 1.3 g | 0.4 g |
| Fat | 2.2 g | 0.7 g |
| of which saturated | 1.4 g | 0.5 g |
| Sodium | 145 mg | 47 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
