Healthier rice pudding
- Published: 26 Apr 16
- Updated: 18 Mar 24
Properly creamy, sink-your-spoon-in rice pudding is a wondrous thing. We’ve gone heavy on the comfort here, but eased up on the calorie and fat count.
-
Serves 4
-
Hands-on time 50 min
Advertisement
Ingredients
- 100g pudding rice
- 750ml semi-skimmed milk
- 1 tsp vanilla bean paste
- 2-3 tbsp clear honey to taste
- 4 tbsp full-fat Greek yogurt to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the pudding rice, milk and vanilla paste in a large saucepan and bring to a gentle simmer over a very low heat, stirring so it doesn’t stick to the base of the pan.
- Simmer for 50 minutes, stirring occasionally at the beginning and more often as the rice swells, until it’s tender and the consistency is creamy. Stir in 1 tbsp of the honey.
- Divide among 4 bowls, top each with a tablespoonful of yogurt and a drizzle of honey to taste, then swirl through and serve.
Recipe continues after advertising
Advertisement
- Recipe from March 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 197kcals
- Fat
- 2.3g (1.3g saturated)
- Protein
- 7.2g
- Carbohydrates
- 49g (14.7g sugars)
- Fibre
- 0.2g
- Salt
- 0.2g
delicious. tips
Rice pudding is notoriously calorific, but simple to make healthier. We’ve swapped the classic cream and full-fat milk combination for semi-skimmed milk, adding just enough Greek yogurt at the end to give that essential creamy texture.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter