We absolutely LOVE rice pudding. It was my pudding every Tuesday and Thursday with my school dinners…. until they changed it to semolina… YEUCK. When they changed it no one ate it so it wasn’t too long until they brought it back. YAAAS.
My nan loved the stuff but she used full fat cream and butter in hers so it isn’t a very Slimming World friendly version haha. However I do use whole milk and a knob of butter in our recipe to keep it as close to my nan’s recipe as possible because no traditional rice pudding is the same without it.
Now before I go on with the recipe I just wanted to share some information Slimming World advise when making a rice pudding. In order to keep it syn free we MUST only use milk from our A choice to make it. There are several recipes on the internet using fizzy drinks like lemonade or cream soda and SW advise these to be what they call a “tweak”, this also includes using water, water and milk, water and yogurt/quark and therefore those recipes would hold a syn value. I know they are all free foods but like SW advise it is easy to over consume on these free foods, therefore consuming a hell of a lot of extra calories. When using just your milk allowance it is a controlled portion because as we all know rice absorbs the liquid it is cooked in and our milk allowance is quite low so it’s only a small amount we are eating, where as if we are using water or fizzy drinks we can cook a hell of a lot more rice and therefore eating way more calories.
Now we are all adults here and are entitled to eat what we want, how we want, and if you want to follow the guidelines then you can, if you don’t agree with “tweaks” then carry on how you are, what works for one person won’t always work for another so use your own judgements for these types of recipes.
So as we share our recipes with you guys and a lot of you are new or like to follow the plan properly we are making sure we share a recipe approved by SW therefore keeping it syn free (well not quite because I use butter but this is optional, without it then its syn free). We just want to make sure people are aware of these guidelines as they are not overly clear to new members or even existing members. There is an article on the SW website that explains a little better than I can and is worth a little read.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- We have this cute little nutmeg grater, it stores our fresh nutmeg inside so they are together. Love it.
- Love these little dishes, they are a great size for so many recipes.
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- 40g pudding rice
- 200ml whole milk – HexA or 6 syns
- 2 teaspoons sweetener
- Seeds from a small vanilla pod or ½ teaspoon vanilla extract
- 1 teaspoon low fat butter (Optional) – 1 syn (Check your own brands as syns vary)
- Fresh nutmeg or ground nutmeg
- Preheat oven 180°C.
- In an ovenproof dish add all your ingredients apart from the nutmeg.
- Give a little stir to make sure the rice isn’t sticking to each other.
- Grate over the nutmeg, or sprinkle if using ground.
- Bake in the oven for 45 minutes until rice is cooked.
- It will still be very milky so give it all a mix and allow it to sit and rest.
- It will continue to absorb the milk and go thick and creamy once done.
- Can be reheated if you wish to have it hot and can be stored in the fridge for up to 3 days in an air tight container if you wish to double up the recipe to make more than one batch.
Adding fillings is optional, and other flavours just syn accordingly. Here is a selection of other flavours and fillings we have used for inspiration.
For the Blueberry Cheesecake add 9g Whittards Blueberry Cheesecake hot chocolate powder for 2 syns in step 2.
For the Bounty replace the vanilla with coconut flavouring and add 2 teaspoons cocoa powder for 1 syn (Check own brands as syns vary) in step 2, once cooked stir in 4g desicatted coconut for 1 syn.