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Serves: 4

By Haylstones

(1 Vote) 2


  • 50g sugar

  • 1/2 lemon zested

  • 100g pudding rice

  • 700ml semi-skimmed milk

  • 1 pinch grated nutmeg


  1. Preheat the oven to 150C/fan 130C/gas
  2. Wash the rice and drain well.
  3. Butter a large heatproof baking dish, then tip in the rice and sugar and stir through the milk.
  4. Sprinkle the nutmeg over and top with the lemon zest.
  5. Cook for 2 hours or until the pudding wobbles ever so slightly when shaken.
  6. Serve with a large dollop of yummy jam on top.

Additional Information

  • Cake/Dessert

  • Biscuit and sweets

  • Rice

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Your comments

  • TBS 01/08/10 17:20

    You can also add a tin of carnation milk to the rice pudding

  • Haylstones 05/07/09 11:57

    Easy peasy- just prepare and leave!