Rice pudding
A creamy, comforting rice pudding made with simple pantry staples.
Allergens: contains milk, sulphites. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 52g carbs · 31g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Tesco, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's |
|---|---|---|
| Long grain riceuse 100g | £0.69250g · £0.28 per 100g | £0.63480g · £0.13 per 100g |
| Semi skimmed milkuse 1L | 2 × £0.85568ml · £0.15 per 100ml | 2 × £0.85568ml · £0.15 per 100ml |
| Caster sugaruse 50g | £1.561kg | £1.30500g · £0.26 per 100g |
| Unsalted butterpack 250g · use 20g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Dried mixed fruituse 50g | £2.00500g · £0.40 per 100g | £3.601kg · £0.36 per 100g |
| Basket total (full packs) | £7.80 | £9.08 |
| Cost of what this recipe uses | £2.21 | £2.09 |
| Per serving | £0.55 | £0.52 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 100g long grain rice into a measuring jug, then rinse it under cold running water in a fine‑mesh sieve until the water runs clear; shake off excess moisture. Transfer the rinsed rice to a medium saucepan (≈20 cm diameter). Add the full 1 L of semi‑skimmed milk to the pan.
- Place the saucepan on the hob over medium heat; bring the milk to a gentle simmer, stirring occasionally with a wooden spoon to prevent the rice from sticking to the bottom. Once small bubbles break the surface, reduce the heat to low.
- Add the 50 g caster sugar and a pinch of salt (from extras) to the simmering milk‑rice mixture; stir until the sugar dissolves completely, about 1 minute. Then stir in the 20 g unsalted butter, cut into small cubes, until it melts and the mixture looks glossy.
- Stir in the 50 g dried mixed fruit; continue to cook the pudding on low heat, stirring every 2‑3 minutes to avoid a skin forming. Cook for 25‑30 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency that coats the back of a spoon.
- After the cooking time, taste the pudding; if you prefer it sweeter, add an extra teaspoon of caster sugar and stir until dissolved. Check that the rice is soft with no hard centre; the pudding should be thick but still pourable.
- Remove the saucepan from the hob and let the rice pudding stand for 5 minutes; this allows it to thicken a little more as it cools slightly. Stir in ½ teaspoon of vanilla extract (from extras) for added flavour, if desired.
- Spoon the warm rice pudding into four serving bowls or ramekins; optionally sprinkle a little extra dried fruit or a pinch of ground cinnamon on top for garnish. Serve immediately while hot, or cool to room temperature, cover, and refrigerate for later.
Tips
- For a cheaper version, use pudding rice or substitute half the milk with water and a tablespoon of milk powder.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the hob or in the microwave until steaming hot.
- Freeze portions in freezer‑safe containers for up to 1 month; thaw overnight in the fridge, then reheat thoroughly, stirring occasionally.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Long grain rice · about 900g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Caster sugar · about 950g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 230g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Dried mixed fruit · about 450g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Welsh Cakes.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).