These Easy Rice Pudding Pots are made on the hob and great for packed lunches. They contain a lot less sugar than shop bought ones and cost just pence to make! Rice pudding will keep in the fridge for 4-5 days so you can make a batch at the beginning of the week and you're sorted. For a sweeter version, replace half the milk with coconut milk. I also sometimes use these Rice Pudding Pots as after school snacks as rice is quite filling. Remember, you can serve these warm if you're having them at home, which is especially lovely in winter.
Cooking in the Oven
Making Rice Pudding Pots on the hob is much quicker than in the oven and uses less energy, but you can also make this in the oven if you wish. Heat the oven to 150°C/300°F/gas mark 2. Grease an ovenproof dish and stir in all the ingredients. Sprinkle nutmeg over the top and place on the middle shelf for 2 ¼ hours. After 45 minutes, stir everything to prevent it sticking.
There are loads of different toppings you can add to Rice Pudding Pots to make them more exciting. My Mum always used to add nutmeg. Cinnamon also works well and is very autumnal. You can also top with diced fruit. Anything soft such as blueberries, strawberries, raspberries, banana, cooked rhubarb. A spoonful of jam is a classic and delicious or try honey or maple syrup. If you know you're adding honey or maple syrup, you could leave out the sugar in the recipe as you're sweetening it anyway. If you're making the rice pudding with coconut milk, you might like to add chopped mango or pineapple. Other tasty topping ideas include sultanas, raisins, nuts, seeds or granola. Jamie Oliver suggests adding 2 tablespoons of cocoa powder to the ingredients to make a chocolate version!
It's easy to make these Rice Pudding Pots Vegan. Leave out the butter and replace the milk with almond or soya milk. For a sweeter version, replace half the milk quantity with coconut milk.
Making your own Rice Pudding Pots saves lots of money but also lots of plastic ot tins. A 500g bag of pudding rice will make around 30 portions (125g)
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Easy Rice Pudding Pots on the Hob
- 100 g pudding rice Fairtrade, organic
- 10 g salted butter leave out for Vegan
- 25 g Caster sugar Fairtrade, organic
- 750 ml semi-skimmed milk organic. Substitute almond milk for Vegan
- Stir the rice, butter and milk together in a non-stick pan over a medium heat & bring to a boil
- Reduce the heat to low and simmer gently for 35 minutes until it thickens, stirring occasionally so it doesn't stick.
- Stir in the sugar
For more easy packed lunch ideas, click here