Lemon-scented rice pudding


Why recepie famous for?

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


75 g (2 3/4 oz) pudding rice or short-grain rice
25 g (1 oz) caster sugar
Finely grated zest of one small lemon
600 ml (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)


Preheat oven to 150ºC/130ºC fan/gas mark 2. For rice pudding, lightly grease an 850ml (1 1/2 pint) ovenproof dish.
Put rice, caster sugar and lemon zest into prepared dish. Pour in milk; stir gently to mix. Sprinkle top with nutmeg, if you like.
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.
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.

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