Rice Pudding: Sugar Free:
How to make 2 versions of Sugar free rice pudding, the quick n easy stovetop method, and the traditional oven bake method. Full step by step instructions, from start to finish.
Ingredients
Method
- 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
- This is the Oven bake version of this sugar free rice pudding recipe, for the stove top or pan version see the video.
- Preheat your oven to 160°C / 320°F / Gas mark 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.
- Sprinkle in the rice evenly over the whole dish, do not stir.
- Carefully place the dish into the hot oven.
- Set your timer 90 minutes.
- Once the time is up, carefully remove it from the oven.
- Release the skin from around the edges of the dish, spoon it into serving bowls, (there should be enough for 4 to 6 servings).
- Add a little double or heavy cream to each bowl, and a little freshly grated nutmeg.
- This old classic can be served hot or cold, either way it delicious.
- Enjoy.
Equipment & products used in my kitchen and videos
