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1
This is the Oven bake version of this sugar free rice pudding recipe, for the stove top or pan version see the video.
2
Preheat your oven to 160°C / 320°F / Gas mark 3.
3
Add the, milk, sweetener, orange zest and vanilla extract to a suitable lightly buttered baking dish (see the video for the dish I use) and mix it all together.
4
Sprinkle in the rice evenly over the whole dish, do not stir.
5
Carefully place the dish into the hot oven.
6
Set your timer 90 minutes.
7
Once the time is up, carefully remove it from the oven.
8
Release the skin from around the edges of the dish, spoon it into serving bowls, (there should be enough for 4 to 6 servings).
9
Add a little double or heavy cream to each bowl, and a little freshly grated nutmeg.
10
This old classic can be served hot or cold, either way it delicious.
11
Enjoy.
Method
Ingredients
110g / 4oz Pudding or Basmati rice
850mls / 1½pts Whole Milk
30g / 1oz Granulated Sweetener
60mls Double or Heavy Cream
6mls / 1tsp Vanilla Extract
Zest of 1 medium size Orange
Freshly grated Nutmeg
If you are using real sugar in this recipe: you’ll need 55g / 2oz of granulated sugar
100% cotton Cross-Back Kitchen Apron
Nutmeg and spice grater, with container built in, 1 free nutmeg included
Silicone Utensil Holder & Drip Pad
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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