Brown rice pudding


rice pudding potsLife lesson #3789: It is not possible to make rice pudding look beautiful in photographs.

There. I said it. Rice pudding is an ugly-looking conglomeration of foodstuffs. But I don’t care. I don’t care even a little bit, because I think RICE PUDDING IT THE BEST THING EVER IN THE WHOLE ENTIRE UNIVERSE (this is extreme exaggeration, but you get the idea: rice pudding is basically awesome.)

Woo rice pudding!

Rice pudding is cheap and easy and it’s pretty hard not to have the ingredients for it already in your cupboard. Do you have rice? Do you have milk? Do you have sugar? See! You have rice pudding!!! I’m going to make a slightly-more-delicious-than-this version though. Mostly because I’m hoping it will look less horrifyingly ugly when I serve it up and take a photo  before pushing it into my face. Woo rice pudding!

The other reason rice pudding is the best ever is because it’s a thing to do with left over rice. Got left over rice? Got dessert!!

Also, you can make it with coconut milk for a vegan version – just use less of the other sweet things (unless you’re a massive sweet tooth, in which case do what ever you want). Woo rice pudding again!

All amounts in this recipe are approximate because, basically, I don’t know how much leftover rice you have. I probably had about two cups left over this time. Also, I always use brown rice – I just like it better.



2 cups cooked brown rice
¼ teaspoon good quality extract
½ lemon zest
2 tablespoons golden syrup
½ teaspoon ground ginger
½ cup slivered almonds
Stewed rhubarb to serve (recipe here)
Natural yoghurt to serve

Place the rice in a pot and add enough milk to rice pudding zest top
just cover – you can always add a bit more. Add the zest, vanilla and ginger and bring the milk to… hotness over a medium heat. Then turn it down low.

Make sure you keep an eye on the rice (giving it a stir so it doesn’t catch on the bottom) and toast your almonds in a pan on the stovetop. Just until they start to brown, then take them off the heat.

Ok. Well. That’s pretty much it. Keep stirring the rice until it becomes and gloopy, sticky mess rice pudding serve
and then stir through most of the almonds – saving some to serve. The consistency should be more solid than porridge but less solid than… hmm… actually I know: sort of the consistency of mashed potatoes! Maybe? Or just whatever you prefer.

To serve, smoosh lumps of pudding into bowls, plop some natural yoghurt and rhubarb on top and sprinkle the whole lot with the toasted almonds. Woo rice pudding!


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