Rice pudding takes me back to my childhood where we would often be given a bowl of the creamy dessert after a Sunday roast dinner topped with a big dollop of strawberry jam!
Rice pudding is a really versatile dish that while being creamy, doesn’t have to have lots of calories in it and it is easy to make a low calorie version by simply swapping out full fat milk or cream for skimmed milk instead.
I love making rice pudding with a sprinkle of cinnamon in it to give it an extra dimension but you can equally flavour this pudding with some lemon zest, orange zest, nutmeg or even a bay leaf to give it a boost in flavour without taking away from the classic.
When I am not on a fast day I still like to put a spoonful of home made strawberry jam on the top but when I am watching the calories on a fast day then I skip the jam and use the spices to give a deep and rich flavour to this creamy rice pudding dish.
You can eat this rice pudding straight out of the oven or it tastes equally good cold, especially on a summers day when you might not be so keen to have a hot dessert.
If you want to make sure you don’t eat too much then you can cook the pudding in individual small dishes but be sure to slightly alter the cooking time for this.
- 100g pudding rice
- 700ml skimmed milk
- 50g sweetener
- Optional - Sprinkle of cinnamon, lemon zest, orange zest, nutmeg, bay leaf
- Pre heat your oven to 160 degrees
- Prepare a heat proof dish (should be able to hold at least 900ml) by greasing with a little butter
- Place the pudding rice into a sieve and run cold water over the top to rinse it
- Pour the clean rice into the cooking dish
- Add the sweetener to the dish
- Pour over all of the milk over the top of the sweetener and rice and stir the mixture gently but well
- Put into the oven and cook for two hours until the pudding wobbles
- Serve straight from the oven or leave to cook and serve when cold
Total calories per serving – 185