Hairy Bikers Plum Rice Pudding

Hairy Bikers rice pudding is a creamy stovetop pudding made with pudding rice, semi-skimmed milk and vanilla, topped with a plum compote. It serves 4 at just 134 calories, works warm or cold, and cooks in under 20 minutes on the hob.

This comes from The Hairy Dieters (2012), Si and Dave’s first diet cookbook. They point out that supermarket rice pudding pots are expensive and full of sugar. This version uses just 1 teaspoon of caster sugar in the pudding itself, with the plum compote adding natural sweetness on top.

The stovetop method is the key difference from a traditional baked rice pudding. Si and Dave simmer the rice in milk for 16–18 minutes, stirring regularly, until the sauce turns creamy. No oven, no hour-long wait, and the texture is looser and silkier than the baked kind.

Hairy Bikers Plum Rice Pudding

Recipe by Pinch PerfectCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

134

kcal

Total time

30

minutes

A Hairy Dieters take on rice pudding from the first diet cookbook (2012). Cooked entirely on the hob rather than in the oven, using semi-skimmed milk instead of cream or whole milk. Si and Dave note it thickens as it cools, so add extra water if serving cold.

Ingredients

• For the rice pudding:

• 100g pudding rice

• 400ml semi-skimmed milk

• 200ml cold water

• ¼ tsp vanilla extract

• 1 tsp caster sugar (preferably golden)

• For the compote:

• 3 ripe plums, stoned and quartered

• 6 tbsp cold water

• 1 tsp caster sugar (preferably golden)

Directions

• Cook the rice: Put the rice, milk, water and vanilla extract in a medium non-stick saucepan and bring to a gentle simmer over a medium heat. Cook for 16–18 minutes or until the rice is tender and the sauce is creamy, stirring regularly.
• Finish the pudding: Don’t forget that it will continue to thicken as it cools, so add a little extra water if serving cold. Stir frequently towards the end of the cooking time as the mixture will be thickening up. Sweeten with the caster sugar and serve warm or chilled.
• Make the compote: Put the plums, water and sugar in a saucepan and bring to a gentle simmer. Cook for 5 minutes, stirring gently, until the plums are softened but still holding their shape. Add a little extra water if you need.
• Serve: Spoon the rice pudding into tumblers or dessert dishes and top with the plum compote. Delicious warm or cold.

Notes

• Calories: Rice pudding: pudding rice 100g (~340) + semi-skimmed milk 400ml (~196) + vanilla (~3) + sugar 4g (~16) = ~555 kcal ÷ 4 = ~139 kcal. Compote: plums 150g (~69) + sugar 4g (~16) = ~85 ÷ 4 = ~21 kcal. Official site states 134 kcal per serving (likely rice pudding only). Used 134. Compote adds approximately 20 kcal.

FAQs

Why cook on the hob instead of in the oven?

A baked rice pudding takes at least an hour and uses full-fat milk or cream to get the right consistency. Si and Dave’s stovetop method is done in under 20 minutes and uses semi-skimmed milk, which is how they keep it under 140 calories.

The stirring is what makes the difference. It releases starch from the pudding rice, which thickens the milk into a creamy sauce without needing any cream or butter. You do need to stay by the hob and stir regularly, but 18 minutes of stirring beats an hour of oven time.

Why does it thicken as it cools?

As the pudding cools, the starch from the rice continues to absorb liquid and set. Si and Dave warn about this and say to add extra water if you’re planning to serve it cold. Without that extra water, you’ll end up with a solid block rather than a creamy pudding.

I add about 2 tablespoons of water before chilling and give it a good stir when I take it out of the fridge. The texture loosens up again and tastes just as good cold as it does warm. The compote actually works better cold since the plum juice thickens into a light syrup.

Can I use other fruit instead of plums?

Si and Dave say apples, pears and summer berries all work well. The compote method stays the same: fruit, water and a teaspoon of sugar simmered for 5 minutes. Rhubarb is also good but needs a bit more sugar to balance the sharpness.

Tinned fruit works in a pinch if you drain the syrup. Fresh is better for the compote texture since tinned fruit breaks down too quickly. If you’ve tried the Hairy Bikers blueberry mini loaf cakes, you’ll know Si and Dave like using fruit as the star rather than drowning it in sugar.

Why use semi-skimmed milk instead of whole?

Whole milk adds about 30 calories per serving, which matters for a diet recipe targeting under 140. Semi-skimmed gives enough fat for a creamy texture without the extra cost.

Don’t use skimmed milk though. It’s too thin and the pudding won’t turn creamy no matter how long you stir. The small amount of fat in semi-skimmed is what lets the starch emulsify properly. Si and Dave also dilute with 200ml of water, which stretches the milk further.

Can I make this ahead?

You can make both the rice pudding and the compote up to 2 days ahead. Keep them in separate containers in the fridge and assemble when ready to serve. The rice pudding firms up in the fridge, so stir in a splash of milk or water before serving.

Warm it gently on the hob if you prefer it hot, stirring constantly so it doesn’t catch on the bottom. The compote reheats in 2 minutes or works well served cold straight from the fridge.

How do I store leftover rice pudding?

Cover and refrigerate within 2 hours of cooking, then eat within 2 days. Rice is one of those foods where proper cooling and storage matters, so don’t leave it sitting on the worktop all afternoon.

Reheat until piping hot if serving warm. Leftover compote keeps separately in the fridge for up to 4 days. Make a larger batch to spoon over porridge or yoghurt through the week.