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Rice Pudding for 2 (Gluten Free)

1 cups Low-fat milk
25g Rice
1 teaspoons Sugar
1 teaspoons Margarine
1 pinches Ground nutmeg

Preheat oven to 180C (356F).
Divide the milk, rice and sugar between two 250ml (1cup) capacity ramekins or oven & microwave safe dishes. Stir to combine.
Cook in the microwave for 1 minute and 10 seconds on high, making sure the milk does not boil over. Remove and stir gently. Drop the margarine into the centre of the milk mixture (do not stir). Sprinkle with the nutmeg.
Place on a baking tray. Bake in oven for 30 minutes or until the rice has browned on top and has absorbed most of the milk mixture.
If you do not have a microwave: Combine the milk, rice and sugar in a small pan. Stir continuously over a low heat for 5-10 minutes. Divide the milk and rice mixture between the ovenproof dishes. Bake as per recipe.
Serve with any of your favourite fruits and toppings.
Source: Adapted from a Member Recipe on Michelle Bridges 12WBT

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