Rice pudding was one of my most favourite foods growing up. I remember that our family divided into two camps – my sister loved semolina pudding and didn’t care much for rice pudding and I, on the other hand, adored rice pudding and hated semolina pudding with a passion. The hate for semolina pudding has subsided over the years, but my love for rice pudding has never faded. This is a lovely little warming breakfast I make more on the weekends. There is something special about eating a bowl of warm, gooey rice pudding while looking out at the beautiful yellowing trees outside the window. It does take about 30 minutes to prepare and it’s probably not something you want to cook on a weekday morning when you’re in a rush, but you can make it ahead and store it in a jar in the fridge and just top it off with more milk and other toppings in the morning and take it with you to work or school. I actually love my rice pudding both hot and cold and there are a million options of what to top it with, depending on your taste. I made this rice pudding with a mixture of coconut and soy milk and added cocoa, but feel free to use any other milk you like (cow milk or plant milk). The ratio of milk to rice stays the same regardless of which type of milk you use.
Why you need to make this if you haven’t already:
- It’s naturally gluten-free and makes a great breakfast or dessert.
- The ingredients are easily obtainable and reasonably cheap so this is a very budget friendly meal.
- This recipe is very minimalistic and you can make it with only 3 basic ingredients.
- It is a very convenient meal to take with you to work or school. Store the rice pudding for up to 3 days in the fridge in an airtight container or jar. In the morning add your toppings and you’re good to go!
Variations and Toppings:
Here you can let your imagination run wild. I love a simple rice pudding made just from rice, milk and a little honey or brown sugar but you could make it chocolatey by adding cocoa powder (like I have in this recipe), top it with roasted nuts, seeds, maple syrup, fruit or jam…the possibilities are really endless!
- 125 grams of round short grain rice
- 500 ml of milk (I used a mixture of soy and coconut milk)
- pinch of salt
- 1 tbsp of cocoa powder
- sweetener of choice - 1 tbsp of honey, maple syrup, coconut or brown sugar
- Add the milk to a pot and bring to a boil. Add the salt and the rice and stir. Reduce to simmer and cook, stirring every 5-10 minutes. When rice is fully cooked and soft (the rice pudding will be rich and gooey at this point), add the cocoa powder and the sweetener.