Fridge Friend Recipes
Creamy Milk Rice Pudding with Cinnamon recipe
A gently spiced rice pudding with a rich, milky texture and comforting sweetness. Perfect as a simple pudding or nostalgic dessert.
55 min · Easy · British Jump to method
Ingredients
- 100 g Pudding rice
- 1 L Milk
- 50 g Caster sugar
- 20 g Butter
- 1 tsp Ground cinnamon
| Nutrition | Per serving |
|---|---|
| Calories | 288 kcal |
| Protein | 8.7 g |
| Carbohydrates | 39.5 g |
| Fat | 9.8 g |
| Saturated fat | 5.9 g |
| Fibre | 0.5 g |
| Sugar | 18.5 g |
| Sodium | 0.1 mg |
Why this works
Comforting, energy-dense pudding with moderate protein from milk, but relatively high in sugar and saturated fat for a small dessert portion.
Calcium and phosphorus. Milk provides calcium and phosphorus, which support bone health.
Protein from milk. A modest amount of protein helps make this more filling than many desserts.
Added sugar and saturated fat. Caster sugar and butter increase the sugar and saturated fat content, so this is best enjoyed as an occasional treat.
Method
- Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
- Put the pudding rice, milk, sugar and butter into an ovenproof dish and stir well.
- Bake for 45–50 minutes, stirring once or twice, until the rice is tender and the pudding is creamy.
- Scatter over ground cinnamon before serving.
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