Quick rice pudding

    27 min

    You'll never need to buy the canned rice pudding at the stores after trying this easy eggless version made over the stove. It tastes creamy, with soft grains of rice, like a traditional baked pudding.

    479 people made this

    Serves: 4 

    • 100g long-grain rice
    • 500ml semi-skimmed milk
    • 300ml semi-skimmed milk
    • 4-5 tsp sugar

    Prep:1min  ›  Cook:26min  ›  Ready in:27min 

    1. Put 100g long-grain rice (not easy-cook) in a heavy-based pan, preferably nonstick, and add 500ml semi-skimmed milk. Bring to the boil, stirring occasionally. Turn the heat to the lowest setting and stir until the milk sinks back, then cover and cook gently for 15 minutes, giving the pan a shake occasionally.
    2. Stir in an extra 300ml semi-skimmed milk and bring back to the boil, stirring all the time. Boil, stirring constantly, for 7 minutes. Remove from the heat and stir for 1 minute, then stir in 4-5 tsp sugar.

    …or try this

    Put 70g flaked rice in a pan with 750ml semi-skimmed milk. Bring to the boil, stirring often, then reduce the heat to low. Simmer, stirring occasionally, for 10 minutes. Stir well, then stir in 4-5 tsp sugar. The pudding should be smooth, with a slightly grainy texture.

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    Reviews in English (12)


    We used full fat milk an it was lovely! Off to make MORE!!  -  09 Dec 2012


    it did not thicken(maybe did it wrong) but the taste is delightful (I like strange food, if you don't... just try it) I changed from semi to whole milk please reply if I needed to add semi for it to thicken  -  17 Dec 2013


    did not thicken, so kind of like rice soup. not bad flavor wise though.  -  15 Nov 2012