Classic rice pudding
By Joe
Source: BBC Good Food — Esther Clark, Classic rice pudding.
A classic rice pudding recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 160C/140C fan/gas 3 plus butter a 1.5-litre baking dish. Set the pudding rice, sugar, vanilla, milk plus cream in a bowl and mix well.
- 2
Cook. Pour the mixture into the ready dish plus grate over a generous layer of nutmeg. Cook for 1 hr 30 mins till a brown skin has formed on top plus the rice is cooked plus tender.
- 3
Finish. Leave till it is cold a little, next scoop the warm pudding in bowls plus offer using a dollop of jam on top.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.09 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 180 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11.8 g per serving
23.6 % of the 50 g daily maximum · 47.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 306 kcal |
| Protein | 6.6 g |
| Carbohydrate | 36.4 g |
| of which sugars | 19.4 g |
| of which free sugars | 11.8 g |
| Fat | 14.7 g |
| of which saturates | 9.1 g |
| Fibre | 0.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
