When the weather is cold and grey, what better way to warm up than with a classic feel-good pud? This Slimming World rice pudding is a slow-cooked old school sensation – with a twist! Topped with a sprinkling of spice and a fruity flourish, it’s the perfect partner for a cosy night in.
Of course, you can make plain rice pudding if you prefer. Simply skip the spice and mango and enjoy a brilliantly simple bowlful.
Slimming World rice pudding
serves 4
3 Syns per serving
ready in 2 hours 10 minutes
vegetarian
What you need:
low-calorie cooking spray
100g plain dried pudding rice
2 level tbsp sweetener granules
650ml skimmed milk
1 tsp freshly grated nutmeg, plus extra to decorate
1 tsp ground cinnamon
1 mango, peeled, stone removed and sliced
Top tip: If you fancy adding a seasonal spin to your Slimming World rice pudding, swap the cinnamon and nutmeg for 2 tsp home-made pumpkin spice mix – you’ll find the recipe here.
What you do:
1. Preheat your oven to 150°C/fan 130°C/gas 2 and lightly spray a medium baking dish with low-calorie cooking spray.
2. Put the rice in a large sieve and rinse under cold water for 1-2 minutes. Drain and transfer to the baking dish. Add the sweetener and pour over the milk. Stir well, then sprinkle over the spices.
3. Bake the pudding for 1 hour, then stir and return to the oven for 30 minutes. Stir again, then bake for a further 30 minutes, or until lightly browned. Serve warm in cups or bowls, with a little grated nutmeg and the mango.
More on the blog: Slow-cooker rice pudding – three ways
Are you in the mood for cake instead? Sample a slice of our slim-safe cake collection here
More for members: Fancy something different? Take your pick from our member-exclusive pudding recipes, including:
• autumn trifles
• winter fruit sundaes
• toffee apple brûlées
• spiced apple and plum crumble
