Baked Rice Pudding by Olivia Dyer & Bridy Fulvio

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  • 1 cup arborio rice
  • ½ cup water
  • 3 cups A2 milk
  • 3 table spoons sugar
  • 1 table spoon Western Star butter
  • ½ teaspoon Master foods ground nutmeg



  1. Pre heat oven to 150°C/130°C fan-forced.
  2. scatter the rice over the base of a baking dish and add ½ cup water. Place in the oven until the water is absorbed. Remove from the oven and stir in the milk and sugar.
  3. Bake for about 40minutes until thick and creamy, adding more milk if necessary.
  4. spread butter over the top and sprinkle with nutmeg. Return to the oven for a further 10 minutes, then remove and serve.


Diabetic Friendly: Alter serving size to 8 and top with berries

Low Lactose: Use LF Milk


Nutritional Analysis

per serve, fat 5.5g, saturated fat 3.6g, protein 7.5g, carbohydrate 50.2g, sodium 90mg, energy 1176 kJ (281 Cal), GI high

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.


Click here to find out how to purchase this book


Click here to read Olivia & Bridy’s article on Food Additives


Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions


Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.