Thursday, 7 November 2013

Home Made Rice Pudding | Recipe

Rice pudding has always been one of those desserts that remind me of my mother, my grandmother and just that whole homely comfort food feeling. I always remember my mum making her own, usually topped with Blackcurrant jam, and we'd sit and watch whatever it was on the TV - knowing her that was probably Coronation Street. In fond memory of all of these times, I decided to attempt my own recipe.

I used: 125g flaked rice pudding, 3/4 pint of almond milk, 1/4 pint of hazelnut milk, 1/4 pint of skimmed milk, 35g of brown cane sugar, a cap of vanilla extract, 4 drops of almond flavouring and ground cinnamon to taste. However, this is all optional - you can use whichever milk and whatever flavourings or lack of flavourings you so wish. I just like it this way.

I threw all of this into a saucepan and brought to the boil, which took about 5 minutes. I then covered this and left it to simmer for 8-10 minutes, until the excess milk has all been absorbed into the rice. However on this particular attempt I forgot to turn down the heat, which led to a very messy hob. Bad Vickie

I quickly dished up my rice pudding into two bowls. This could probably serve two or three people, depending on portion sizes and how accurate you are with your measuring. For now I've topped with cinnamon and brown sugar around the edges, although I'll probably add some banana and/or golden syrup later on. Ta dah!

I'd love to hear if anyone uses this recipe so drop me a tweet, email or send me pictures if you choose to and let me know how you've tweaked it to suit your own tastes.

Don't forget to like my Facebook page for more updates and perhaps even a Facebook only competition in the near future!


  1. Hmm this looks delicious! Defiantly one to try soon! :D xx

    1. I recommend it! I have one very full, satisfied boyfriend right now ha!


  2. Looks yummy, I'm hungry now! :)

  3. This looks so good. I know it's different but I fell in love with porridge since I came to the UK!