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Cinnamon and Nutmeg Rice Pudding

This delicious and creamy rice pudding is perfect as a dessert after your Sunday roast or mid-week as quick and filling sweet. The delicate flavours of cinnamon and nutmeg add a tasty twist to this traditional dessert.

Makes 2-3 Servings
All cooking appliances vary, the following is a guideline. Can be prepared using semi-skimmed or whole milk.

To cook on the hob:
1. Empty the contents of the sachet into a medium sized pan
2. Stir in 450ml of milk and bring to the boil
3. Reduce the heat and simmer for 6-8 minutes
4. Stir and serve

To Microwave: [based on a 50w oven]
1. Empty the contents of the sachet into a 3-4 pint microwavable bowl.
2. Stir in 450ml of milk
3. Microwave on full power for 4 minutes un-covered
4. Stir and microwave for a further 2 minutes
5. Stir, microwave for another 2 minutes
6. Stir again and leave to stand for 1-2 minutes
7. Stir and serve

For microwaves of a different wattage please adjust cooking times accordingly.

Dried Pudding Rice (46%)
Skimmed Milk Powder
Cream Powder
Flavourings, Ground Spices (Cinnamon, Nutmeg)
Stabiliser (Disodium Diphosphate).

Typical values per 100g
Energy kj 666
kcal 158
Protein g 5.1
Carbohydrates g 27.1
of which sugars g 10.7
Fats g 3.2
of which Saturates g 1.2
Fibre g
Salt g 0.20


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