This is a creamy baked rice pudding with a difference, being subtly flavoured with lemon. It is wonderful served warm or cold with fresh strawberries.

Serves 4

  • 50 g/2 oz/1/4 cup short grain white rice
  • 600 ml/1 pint/2-1/2 cups semi-skimmed (low fat) milk
  • 25 g/1 oz/2 tbsp caster (superfine) sugar
  • Finely grated rind of 1 lemon
  • 15 g/1/2 oz/1 tbsp butter, cut into small pieces
  • Pared orange and lemon rind, to decorate

For serving

  • 225 g/8 oz prepared fresh fruit, such as strawberries or pineapple
  • 90 ml/6 tbsp reduced fat creme fraiche (optional)
  1. Lightly grease a 900 ml/1-1/2 pint/3-3/4 cup ovenproof dish. Add the rice and pour in the milk, then set aside for about 30 minutes, to allow the rice to soften a little. Preheat the oven to 150 C/300 F/Gas 2.
  2. Add the caster sugar, grated lemon rind and butter to the rice and milk and stir gently to mix. Bake for 2 to 2-1/2 hours until the top of the pudding is lightly browned.
  3. Decorate with pared orange and lemon rind and serve warm or cold with the fresh fruit.
  4. If serving cold, remove and discard the skin, then chill. Fold in the creme fraiche just before serving, if liked.

Per portion:

  • Energy 220 calories
  • Fat, total 8.8 g
  • Saturated fat 3.9 g
  • Protein 6.8 g
  • Carbohydrate 30.4 g
  • Sugar, total 19.7 g
  • Fiber NSP 0.7 g
  • Sodium 121 mg

– from the book, “The Gluten-Free Cookbook,” by Anne Sheasby

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