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This creamy, delicious and satisfying easy rice pudding version tastes just as good as the original recipe but has less calories and fat.
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Easy Rice Pudding

This creamy, delicious and satisfying easy rice pudding version tastes just as good as the original recipe but has less calories and fat.
Course Pudding
Cuisine British
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 298kcal
Author Neil

Ingredients

  • 1 L skimmed milk
  • 4 whole green cardamom pods
  • 100 g basmati rice
  • 40 g caster sugar
  • 10 g toasted flaked almonds

Instructions

  • Put the milk and cardamoms in a non-stick pan and slowly bring to the boil.
  • Add the rice and simmer on a low heat, stirring from time to time to prevent the rice sticking. This will take about an hour, but keep an eye in the pan!
  • Once the milk has reduced and the pudding has thickened remove from the heat and stir in the sugar.
  • Carefully remove the cardamoms with a spoon and then stir in the toasted flaked almonds.
  • Serve either hot or cold, garnished with a few extra toasted flaked almonds.

Nutrition

Calories: 298kcal | Carbohydrates: 42.7g | Protein: 10.2g | Fat: 9.6g | Saturated Fat: 4.8g | Cholesterol: 25mg | Sodium: 108.9mg | Fiber: 0.7g | Sugar: 22.7g | Vitamin A: 650IU | Calcium: 300mg | Iron: 1.3mg