French · Dessert
Baked Rice Pudding, Low-Calorie
A lightened baked rice pudding made with skim milk and minimal sugar, slow-baked in individual ramekins until a thin golden skin forms over a softly set, creamy custard studded with tender rice. Fresh raspberries and a dusting of cinnamon are added after baking for colour, brightness and a touch of fibre, keeping this classic French-style milk pudding comforting but genuinely light.
$1
12 minsPrep
42 minsCook
114 minsTotal
MediumLevel
Nutrition per serving
144Calories
6.8gProtein
1.9gFat
24.4gCarbs
12.7gSugar
1.7gFiber
262mgSodium
58mgChol
0.5gSat Fat
237mgPotassium
157mgCalcium
0.9mgIron
0.7mcgVitamin B12
6.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and set two 180ml ramekins in a deep roasting tray.
2
Whisk the skim milk, beaten egg, sugar, vanilla extract and salt together in a jug until the sugar dissolves.
3
Divide the cooked rice evenly between the two ramekins, then pour the milk mixture over, stirring gently so the rice is submerged.
4
Pour hot water into the roasting tray until it reaches halfway up the sides of the ramekins to create a water bath.
5
Bake for 40-45 minutes until the custard is just set with a slight wobble in the centre and a light skin has formed on top.
6
Remove from the water bath and let the puddings cool for 10 minutes on a rack.
7
Chill for at least 1 hour, then top each pot with halved raspberries and a dusting of cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g cooked, cooled white rice cooked
- 7.8 oz220g skim milk
- 5/85/8 eggs, beaten (30g)
- 0.4 oz12g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g for dusting cinnamon ground
- 1.4 oz40g halved raspberry
- 0 oz1g salt
