Rice Pudding is probably the homeliest dessert out there. I’m certain every country and culture has their own version. Whether you add spices, vanilla, have it thick, thin, chocolate flavoured, add dried fruit, you’ve found a version that you liked.

The only version i’ve ever enjoyed is my mum’s. I’m a bit weird with textures, so being involved in the process of making the pudding meant I actually didn’t mind eating it.

Oh boy, did we EAT whenever my mum would make it. she made enough to feed the army that we are and that involved what felt like HOURS of stirring. This is, perhaps, the only time in life when it’s acceptable to be a stirrer 🤚.

In order that this recipe doesn’t burn, boil over, overcook or make your washing up an absolute nightmare, you have to stir the entire way through, that could take up to an hour 😕.

It’s a labour of love! It may take some time, but it’s incredibly easy and very forgiving. A few tips to get through the process: watch something, chat to a friend, or simply use it as time out, a meditation of sorts 😌.

Notes

Ratio! The ratio for this recipe is 8:1 (8 parts milk, 1 part rice), if you like the pudding a little less thick, use 65g of rice instead.
Sugar! I used half the amount of sugar as rice (so 1/4 cup of rice = 1/8 a cup of sugar), but you can add sugar to taste.
I also use unrefined cane sugar, but use what you have to add sweetness (that could even include honey or other sweeteners)
Milk! You can pretty much use any milk for this recipe, oat & soy are good dairy alternatives as they are quite fatty. If you opt for almond milk, be careful not to let it boil, or it will split!
If you’re using a dairy milk, use a good quality one (and please, not skimmed! The fat content is way too low and its not creamy enough)

Serves: 2-4 Time: 1 Hour

Ingredients

800ml/ 2cups Milk
90g/ 1/4cup Pudding Rice/Paella Rice
35g/ 1/8cup Sugar
1Tbsp Orange blossom/Rose water
Pinch of salt

Method

On a high heat, bring the milk to a simmer, making sure to stir every minute or so
Just before the milk starts to boil, bring it down to a medium heat
Add in the rice, and constantly stir with a wooden spoon
Keep stirring until the rice is fully cooked & the mixture has thickened and reduced significantly (this could take 30-45 mins!)
Add in the sugar, orange blossom water & salt, and continue to stir
Once the rice has expanded, and the mixture resembles a thin custard (thick enough to stick to the spoon but still runs off!) the pudding is ready
Divide unto small ramekins/glasses using a ladle
Serve warm or chilled!