Rice Pudding and Semolina Without Added Sugar
Rice pudding is a straightforward comfort food that takes little effort but delivers plenty of satisfaction. The same goes for semolina pudding. Both make good use of store cupboard ingredients and can be adapted to suit different tastes.
If you are reducing sugar in your diet, these puddings work well without the traditional spoonfuls of white sugar. The natural sweetness from milk, along with fruit, often provides enough flavour.
Find the best sugar-free alternatives for any recipe with exact conversion ratios. Enter what you are baking or cooking and the type of sugar to replace.
Try our Sugar Substitute Finder free, here on this site →Why These Puddings Work Well
Both rice and semolina puddings are slow cooked, which allows the starches to break down and create a naturally creamy texture. This means you can rely less on sugar for taste and more on the ingredients themselves.
You can make these dishes richer by using full fat milk or adding a splash of cream. For a lighter version, semi skimmed milk works perfectly well. The cooking method stays the same either way.
These puddings are also practical. Once they go in the oven, they need only occasional stirring rather than constant attention.
A Simple Reduced Sugar Rice Pudding
This recipe produces a filling pudding with a good thick texture. You can serve it plain or add toppings when it comes out of the oven.
- 150g pudding rice or risotto rice
- 700ml full fat milk
- 30g butter
- Two tablespoons sugar free jam
- Half a teaspoon of vanilla extract
Heat your oven to 150C or gas mark 2. Butter the inside of a large ovenproof dish. Warm the milk gently in a pan with the remaining butter until the butter melts, then stir in the vanilla and jam.
Add the rice to your dish and pour over the warm milk mixture. Stir to combine, then place in the centre of the oven. Cook for around two hours, stirring once or twice during the first hour. The pudding is ready when the rice is completely soft and has absorbed most of the liquid, with the top forming a light golden skin.
Variations and Serving Ideas
Semolina pudding follows a similar principle but cooks faster, usually on the hob rather than in the oven. Use around 50g of semolina to 500ml of milk, cooking gently while stirring until it thickens. This takes roughly ten minutes.
For both puddings, toppings make a real difference. Stewed fruit, such as apples or plums, adds natural sweetness without refined sugar. Chopped nuts give texture, and a pinch of cinnamon or nutmeg brings warmth. Different flavours of jam work well stirred through at the end.
These dishes keep in the fridge for a couple of days. Semolina tends to set firmer when chilled but softens again when warmed. Rice pudding can be eaten cold if you prefer, or reheated with a little extra milk to loosen it. When reheating rice, ensure it is steaming hot throughout, as improper reheating can cause food poisoning.
If you are managing blood sugar levels or following specific dietary advice, speak to your GP or a registered dietitian about what works for you. While organisations such as Diabetes UK provide useful general guidance, this should not replace professional advice tailored to your circumstances.
