RICE PUDDING

RICE PUDDING

45 g pudding rice, short grain, rinsed  
1 tablespoon artificial sweetener
700 ml skimmed milk, (1 1/4 pints)
1 pinch salt
1/2 teaspoon vanilla essence
1/2 teaspoon nutmeg, freshly grated or ground


Preheat oven to 170°C / 325°F / Gas Mark 3
Tip the rice into a deep ovenproof dish. Add the sweetener, milk, salt, vanilla extract and nutmeg. Stir to dissolve the sweetener.

Bake the pudding in the centre of the oven for 1 1/4 hours.

If you use flaked rice it will cook a lot quicker, why not try this with a dollop of NC jam

Rice Pudding

2½ points

serves 1

30g Pudding Rice

300ml Skimmed milk

1/2 tsp Vanilla Extract
1/4 tsp ground cinnamon
1-2 tsp Splenda
Grated nutmeg (optional)

Rinse the rice in a sieve
Put milk, vanilla extract, Splenda, spices & rice in a saucepan & stir
Bring to the boil & simmer for 25-30 mins with a lid on, stirring occasionally (be careful it doesn’t boil over!!!)
Pour into a bowl, leave to cool & sprinkle with ground cinnamon