Organic Pudding Rice 500g
Organic Pudding Rice 500g
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Pudding rice is a short grain white rice specifically selected for its ability to absorb large amounts of liquid while releasing starch to create the thick, creamy, comforting texture of traditional British rice pudding. These certified organic pudding grains from Just Natural Organic are the essential ingredient for slow-cooked baked rice pudding — the type that forms a golden skin on top and a creamy, almost custard-like centre.
Provides thiamine (B1), niacin (B3), and easily digestible carbohydrates. Its high amylopectin content is what gives rice pudding its characteristic creaminess.
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
Use exclusively for rice pudding, creamed rice, and rice-based desserts. Do NOT rinse before cooking. Use a low, slow baking method for best results. Also suitable for kheer (Indian rice pudding) and rice congee.
Recipe idea — Baked Rice Pudding: Rinse a 1.2 litre ovenproof dish with cold water. Add 75g pudding rice, 600ml whole milk (or oat milk), 2 tbsp caster sugar, a knob of butter, and a grating of nutmeg. Stir gently. Bake uncovered at 150°C for 1.5–2 hours, stirring once after 30 minutes. The pudding is ready when it has a golden skin on top and the rice is tender and creamy inside. Serve with jam, cream, or stewed fruit. A deeply comforting British classic that requires almost no effort.
| Nutritional Values per 100g (dry) | |
|---|---|
| Energy | 1431 kJ / 340 kcal |
| Fat | 0.5g |
| Of Which Saturates | 0.1g |
| Carbohydrates | 79g |
| Of Which Sugars | 0g |
| Fibre | 0.3g |
| Protein | 6.5g |
| Salt | 0g |
Ingredients: Organic Pudding Rice.
FAQs
Can I use any rice for rice pudding?
Technically yes, but pudding rice gives the best result. Its high amylopectin starch content absorbs liquid and releases creaminess in the way long-grain rice cannot. Arborio is the closest substitute; long-grain rice produces a less creamy, more watery pudding.
Is baked or stovetop rice pudding better?
Both produce good results but differently. Baked rice pudding (slow oven method) develops a golden skin and slightly denser, more complex flavour. Stovetop (constant stirring with milk) produces a lighter, silkier texture more quickly. Choose based on time and preference.
Is rice gluten-free?
Yes — all rice is naturally gluten-free.
