Is there anything more comforting than a bowl of rice pudding? Cosy and creamy and perfect to eat curled up on the sofa.
I make my rice pudding on the hob rather than in the oven. This is my basic recipe but I always add to it so experiment and find flavours you love. It’s great with cinnamon, nutmeg, or raisins added to the milk before cooking. You can top with any fresh, frozen or cooked fruit, or even a spoon of jam. Cherries and pistachio nuts are a favourite of mine.
This recipe is dairy-free. I’ve used unsweetened almond milk because I minimise dairy, but you can use regular milk.
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Ingredients
150g pudding rice
1 ltr almond milk
1 tsp vanilla bean paste
3 tbsp maple syrup
Serves 4
Directions
Add the rice, milk, vanilla bean paste, and maple syrup to a pan. Simmer on a low heat for 40 minutes until thick and creamy. Stir regularly to prevent it from sticking.
Tip: If you’re reheating, add a little more milk before you heat to keep that creamy texture.