Spiced Rice Pudding

  • 5MINS
  • 1HR 30MINS
  • Serves 4
  • 295KCAL

There is nothing more warming as the nights draw in than a big bowl of slimming friendly Spiced Rice Pudding. Easy to make, and really satisfying, this is like a big hug in a bowl.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Spiced Rice Pudding pinchofnom.com
3

NutritionPer Serving

  • Calories295
  • Carbs59g
  • Protein6g
  • Fat1g
  • Saturates0.04g
  • Sugars0.2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Nothing says comfort food like our Spiced Rice Pudding. This slimming friendly dish is like a big hug in a bowl and is fantastic if you’re counting calories or following a plan like Weight Watchers.

We’ve used unsweetened almond milk in our Spiced Rice Pudding as it’s thicker than cow’s milk and helps to make this pudding nice and dense. We prefer our rice puddings thick like this, but if you’d like yours runnier then just add some more water halfway through.

It’s really important that you choose the right rice for this recipe and you can use either pudding rice or arborio rice. We’ve used arborio rice as we find that it keeps a more al dente texture.

We’ve also used freshly grated nutmeg for our Spiced Rice Pudding. You can, of course, use standard ground nutmeg, but we think that nothing beats the taste of freshly grated!

What diets is this Spiced Rice Pudding suitable for?

This Spiced Rice Pudding recipe is suitable for gluten free diets.

It can be made vegan and/or dairy free as long as you swap out the following ingredients for vegan/dairy free versions;

  • Fat free natural yoghurt

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Spiced Rice Pudding recipe?

  • You need to count 8 Points per portion of this Spiced Rice Pudding recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Spiced Rice Pudding recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Spiced Rice Pudding recipe if you’re on WW Purple.

Do you need any special ingredients to make this Spiced Rice Pudding?

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You’ll need a very fine grater for this and you can even get one like this which is specifically for nutmeg. You can pick one of these up for a few pounds on Amazon.

Or, if you’re anything like the PoN team, you’ll love a good kitchen gadget, so you could go for one of these instead. They are also available on Amazon.

How many calories are in this Spiced Rice Pudding?

There are 295 calories per portion in this Spiced Rice Pudding, which means it falls into our Everyday Light category.

This Spiced Rice Pudding is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Pre heat the oven to 160 degrees.

Step 2

In an ovenproof dish, place the rice, sweetener, almond milk, water, spices and vanilla and mix. Put into the oven.

Step 3

After 30 minutes, remove from the oven and stir well. Return to oven for another 30 minutes.

Step 4

Remove from the oven again, stir in the yoghurt and return to the oven for the remaining 30 minutes. The rice is done when all the liquid has been absorbed and the rice is tender.

Step 5

Serve with some extra grated nutmeg on top.

What could I serve with this Spiced Rice Pudding?

Our Spiced Rice Pudding makes the perfect winter pudding and works really well when served as part of a meal with the following starter, main and accompaniment:

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How do you know when this Spiced Rice Pudding is cooked?

You should cook your Spiced Rice Pudding until the rice is tender and all of the liquid has been absorbed.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Can I cook this Spiced Rice Pudding any other way?

Yes you can! You could also cook this recipe in a slow cooker for around 3.5-4 hours. If you’d prefer to cook it on the hob then this would work too – just remember to keep it nice and low!

How long can you keep this Spiced Rice Pudding in the fridge?

Once you’ve put it out, you should eat it within an hour.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Spiced Rice Pudding in the fridge for a day.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process.

If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze this Spiced Rice Pudding?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat this Spiced Rice Pudding?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot. You may need to loosen your rice pudding with some extra milk.

For more information about reheating rice please take a look at the NHS website.

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Spiced Rice Pudding

There is nothing more warming as the nights draw in than a big bowl of slimming friendly Spiced Rice Pudding. Easy to make, and really satisfying, this is like a big hug in a bowl.
  • Prep Time
    5 MINS
  • Cook Time
    1 HR 30
  • KCals 295
  • Carbs 59G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 250 grams arborio rice or pudding rice
  • 500 ml unsweetened almond milk
  • 3 tbs granulated sweetener
  • ¼ tsp nutmeg grated or ground
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1 tsp vanilla extract
  • 200 g fat free natural yoghurt
  • 300 ml water

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre heat the oven to 160 degrees.
  2. In an ovenproof dish, place the rice, sweetener, almond milk, water, spices and vanilla and mix. Put into the oven.
  3. After 30 minutes, remove from the oven and stir well. Return to oven for another 30 minutes.
  4. Remove from the oven again, stir in the yoghurt and return to the oven for the remaining 30 minutes. The rice is done when all the liquid has been absorbed and the rice is tender.
  5. Serve with some extra grated nutmeg on top.

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40 comments

See what others have to say

LouiseWTuesday 2nd February 2021

Just made this for the 1st time, very easy and I was doubtful about the yoghurt but the result is a very creamy & thick consistency. What I didn’t like is the nutmeg, I only added the 1/4 tsp as directed but this has given a terrible aftertaste. I’m going to try and dilute it with some milk, next time I shall omit it.

Reply

    LisaTuesday 2nd February 2021

    Hi Louise
    We love nutmeg in our rice pudding, but understand that everyone has different tastes. Hopefully you will enjoy it more next time if you leave it out.

    Reply

      Louise WWednesday 3rd February 2021

      I added a bit more milk and baked it for a bit longer, this reduced the nutmeg flavour a bit. I will definitely make it again, it’s just what you need on a cold & wet February evening in lockdown

      LisaThursday 4th February 2021

      Glad you enjoyed it. Sometimes you need to tweak recipes to suit your own tastes.

Sarah CunninghamTuesday 12th May 2020

I’ve made this for the first time and decided to use the slow cooker. I’m impressed how well its turned out. Very similar in texture to cooking in the oven.
Will make again

Reply

    Steve CowderoyTuesday 12th May 2020

    Hi Sarah, so glad you enjoyed this recipe. Glad you will be making it again. Thanks for letting us know.

    Reply

RachelWednesday 19th February 2020

Hi,
Desperate to make this, just wondering how much it makes in grams over all so I can work out how much to make and how to divide it up for my current weight loss plan ?

Reply

    LisaFriday 22nd May 2020

    Hi Rachel. We work out our nutritional values for each serving, not by weight. This recipe serves 4, but if you want to cook more more or less servings there is a handy tool at the end of the recipe page which will automatically alter the quantity of ingredients to suit the number of serving you wish to make. You might find this article on our website useful too. https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/

    Reply

Debbie ThomasMonday 17th June 2019

can you freeze this. I made so much 🙂

Reply

    Emma TThursday 20th June 2019

    Hi Debbie,

    Yes, just make sure you defrost and reheat thoroughly before eating ????

    Reply

JulieWednesday 30th January 2019

Just made this rice pudding this morning, just had a bowl for lunch before I set off for my afternoon shift, it’s lovely & very tasty. I reluctantly left a bowl ful out for my husband when he comes home from work later,I will certainly be making it again ????

Reply

Alison LeachWednesday 15th August 2018

Love rice pudding my favourite and and can’t wait to make this. Can this be made in an Instant Pot, if so should it possibly be pot in pot?

Reply

GilliSunday 25th February 2018

I can’t use Almond Milk asmy son has a nut allergy. Any idea if the coconut milk could be used.

Thanks
Gilli

Reply

CharlotteThursday 25th January 2018

I’m going to try this in individual baking dishes to help with portion control, so I may have to adjust the cooking time. However, this recipe seems to allow an awful lot of rice per person. My pre-SW go-to rice pudding recipe allows 70g rice for two people. This has 125g! Is it because without the cream and milk you need to bulk it up with extra rice? Or is this meant to be eaten as a stand-alone snack rather than a dessert? Or have I been skimping on my portions of rice pudding my whole life?

Reply

Lorraine morrisonMonday 1st January 2018

Hi can you make this rice pudding in the pressure king pro thank you
Regards Lorraine

Reply

LisaSunday 15th October 2017

If making in the slow cooker do u put the muller in with the rest of the ingredients or leave it to the end just before u serve it ??

Reply

ClaireMonday 25th September 2017

I’ve added all the ingredients together! Oh no! We shall see how it turns out! I do however have a spare mullerlight incase it’s too thick! 🙂

Reply

ChristineTuesday 11th July 2017

I’ve made this without the spices, only the vanilla for flavour and it’s delicious. Also made it in the microwave successfully. Great to eat anytime.

Reply

CarolWednesday 26th April 2017

Hi how long does it take in a slow cooker?

Reply

    KateSaturday 29th April 2017

    Hi Carol
    We’ve not tried it in the slow cooker but I would think it would take around 3 and a half to 4 hours

    Reply

      Bonnie EastSunday 7th May 2017

      Hi
      Yep I’d agree 3.5 to 4 hrs in slow cooker. I’ve just done it on high setting.
      Yum!!

TerryFriday 21st April 2017

I found that 300g was way too much rice (even with added water and an extra muller light) and made it very thick. The flavour was good, but I’d try halving the rice quantity next time.

Reply

NiamhSunday 26th March 2017

After just over an hour there wasn’t a drop of liquid left in mine. Added the yogurt but was afraid to leave it in for another 30 mins so took it out after another 5. Will definitely try it again, probably at a lower oven temp

Reply

NicolaThursday 23rd March 2017

Could I cook this in my slow cooker Please? How long do you think it would take? Thank you xxx

Reply

MicheleThursday 23rd March 2017

Made this in the slow cooker at the weekend, absolutely loved it and so did my other half. So easy to just bung it all in and leave it and Certainly doesnt feel like a diet.

Reply

    KateSaturday 25th March 2017

    Hi Michele
    Glad you like it 🙂

    Reply

ZoeMonday 27th February 2017

Does this need to be covered in the oven? 20 mins in and I’m excited to try this

Reply

    KateMonday 27th February 2017

    Hi Zoe
    No you don’t need to cover it

    Reply

KateSunday 26th February 2017

Hi Emma
There’s nothing wrong with rice pudding for breakfast. Makes a ice change

Reply

JoanneWednesday 15th February 2017

Is this temperature fan or normal please?

Reply

    Emma TTuesday 12th September 2017

    Hi Joanne,

    This is for a fan oven ????

    Reply

ColetteSaturday 11th February 2017

Where can I buy Sukrin from please? Is it better than normal sweetener?

Reply

    KateSaturday 11th February 2017

    Hi Colette
    You can get Sukrin on Amazon or the Sukrin website. We like using it because it is exactly the same weight, consistency and sweetness of normal sugar so you can just replace sugar one to one. It also doesn’t have the nasty taste that other sweeteners do because it’s not artificial

    Reply

Laura CamilleTuesday 10th January 2017

Hi, how long would this keep for or could it be frozen in portions? Thank you

Reply

    Emma TTuesday 10th January 2017

    Hi Laura,

    Yes I should think it would freeze ok in portion. You might need to loosen it with some extra milk once it defrosts.

    It would keep in the fridge for a few days. Be sure to reheat thoroughly – you might need to add some extra milk to loosen it.

    Hope that helps!

    Emma

    Reply

karen blamiresTuesday 10th January 2017

hi can you use cows milk for this recipe? as I don’t like almond milk x

Reply

FionaMonday 2nd January 2017

Just to let you know, this is showing up on the vegetarian search but muller lights are not veggie – they contain gelatine. I’m guessing that you could just use fat free natural yogurt instead and add a bit more vanilla extract?

Reply

ZenaWednesday 30th November 2016

Hi, do you do anything different to it when you cook it in the slow cooker please.

Reply

SuzanneSunday 13th November 2016

Could this be done on the hob? I usually make my rice pudding that way, excited to try this!

Reply

    KayMonday 14th November 2016

    Yup – just have to keep it nice and low 🙂

    Reply

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