Baked rice pudding recipe

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)
Topping
  • 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

  1. Pre-heat oven to 160°C Gas 3. Use the oil to grease a shallow oven proof dish.
  2. Place the rice, sugar, Lactofree and vanilla pod in the dish and stir to combine.
  3. Place in the oven until the rice pudding is golden, creamy and cooked (approx 2 / 2 ½ hours).
  4. 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.
  5. 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

Am I Lactose Intolerant?

 

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