Delicious rice pudding that’s low in calories!

Serves 6
Time 1 hour 40 mins
Calories 168 per portion
Fat 5g of which 2.0g is saturated
Suitable for vegetarians

Pudding rice 50g (2oz)
Eggs 3, beaten
Caster sugar 50g (2oz)
Vanilla essence ½ tsp
Milk 600ml (1 pint)
Dried blueberries 40g (1½oz)
Ground nutmeg pinch
Single cream to serve, optional

1 Preheat oven to 170°C/325°F/Gas 3. Cook rice in boiling water for 10 minutes, drain well.

2 Beat eggs, sugar, vanilla essence and milk together. Add blueberries and rice.

3 Pour into an ovenproof dish. Sprinkle with nutmeg. Stand in a baking dish containing enough hot water to come halfway up sides of dish. Bake for 1½ hours or until set. Serve with single cream, if using.

A Dairy Diary recipe

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