For a lighter version of a comforting childhood classic, use semi-skimmed milk and half-fat crème fraîche to cut the calories but retain creamy goodness.
- ¼ tsp butter, for greasing
- 85 g short-grain (pudding) rice
- 1 tbsp light muscovado sugar
- 2 tsp golden caster sugar
- 700 ml semi-skimmed milk, plus 50ml extra
- ½ vanilla pod
- 3 tbsp half-fat crème fraîche
- fresh raspberries, to serve (optional)
- Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
- Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
- Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.
■ The depth of the rice pudding mixture in the baking dish is important to ensure it doesn’t dry out during the long, slow cooking.
Choose a small, shallow dish where the depth of the pudding mixture is about 4cm/1½in once it has been poured in.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.6 g|
|Total carbohydrates||31.0 g|
|- Sugars||14.4 g|
|Dietary fibre||0.0 g|