British🍰 Sweets & drinks

Sugar Free Rice Pudding: Oven Bake or Fast Stovetop Method

Name: Sugar Free Rice Pudding: Oven Bake or Fast Stovetop Method
Total time: 1 h 30 min
Cuisine: British
Ingredients: 600 ml full-fat milk; ~50 g granulated sugar substitute; 1 tsp vanilla extract; ~1 orange zest; ~100 g pudding rice or short-grain rice; ~100 g basmati rice or long-grain rice; ~100 ml cream; ~¼ tsp nutmeg; ~1 tbsp butter

⏱ 90 min

Two easy sugar-free versions of classic British rice pudding: the traditional oven-baked version taking 90 minutes, and the quick stovetop method ready in 30 minutes. Both produce creamy, delicious pudding with a subtle orange flavour.

Low-cal

Adapted from a video by John Kirkwood

Rice Pudding: Sugar Free 2 Methods: Oven bake or fast Stovetop version

Watch on YouTube

Ingredients

full-fat milk600 ml
granulated sugar substituteor use 50g ordinary sugar if preferred~50 gest.
vanilla extract1 tsp
orange zest~1est.
pudding rice or short-grain ricefor oven version; do not wash or rinse the rice to retain starch~100 gest.
basmati rice or long-grain ricefor stovetop version; do not wash or rinse the rice to retain starch

Steps

Tap a timecode to jump to roughly that moment in the video.

1
Preheat the oven to 160°C (320°F or gas mark 3).
2
For the oven version: pour milk into a lightly buttered baking dish.
3
Add orange zest, granulated sugar substitute (or 50g ordinary sugar), and vanilla extract. Stir well to combine.
4
Sprinkle the pudding or short-grain rice evenly over the mixture without stirring, allowing it to swell evenly as it absorbs the milk.
5
Carefully transfer the baking dish to the preheated oven and bake for 1 hour and 30 minutes.
6
For the stovetop version: pour milk into a medium-sized saucepan.
7
Add the same quantities of orange zest, sugar substitute, vanilla extract, and basmati or long-grain rice. Stir well to combine.
8
Place the saucepan on medium heat. Stir regularly every few minutes with a wooden spatula to prevent sticking on the bottom.
9
When bubbles form around the edge of the milk, turn heat to the lowest setting, cover with a lid, and set a timer for 30 minutes. Stir every 5 minutes or so, keeping the bottom of the pan clear.
10
If sticking occurs, remove from heat for 3–4 minutes to let any buildup on the bottom loosen, then resume cooking.
11
In the final few minutes, add the cream and stir it in thoroughly. Slowly bring back up to temperature while constantly stirring to keep the bottom clear.
12
When the timer goes off, grate fresh nutmeg and mix it in. Turn off the heat—the stovetop version is ready to serve.
13
When the oven version is done baking, carefully remove it from the oven (the dish will be very hot). Most of the liquid will have been absorbed by the rice.
14
Portion the rice pudding into bowls. The skin on top can be left on or removed according to preference. Top each serving with a little cream and freshly grated nutmeg.

Sugar Free Rice Pudding: Oven Bake or Fast Stovetop Method

Ingredients

Steps

More like this