Rice Pudding


for 2 servings:

  • 100g pudding or Arborio rice
  • 50g caster sugar
  • lemon zest>
  • 500ml skimmed milk


  • Ground cinnamon
  • Fresh fruit – diced eg. mango, banana, strawberries.


  1. Put the rice, sugar, lemon zest and milk in a pan and bring to the boil while stirring.
  2. Once at boiling point turn the heat down to a simmer and continue to cook for about 40 minutes stirring regularly to prevent the rice from sticking to the bottom and burning.
  3. At the end of cooking most of the liquid should be gone and the rice mixture should be thick & creamy.
  4. Remove from heat and stir in diced fruit. Leave to sit for about 10 minutes.
  5. Dust with cinnamon and lemon zest.
  6. Best eaten at once but can be stored in the fridge for 2 days once it has cooled.