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Rice pudding

You can use pudding rice, but I have a giant bag of arborio rice that my bestie sent me from Italy. Short grain would even be fine at a push.
Servings: 2

Ingredients

  • 500 ml leftover milk cow/goat/soy/coconut
  • 50 grams pudding or risotto rice
  • 25 grams unsalted butter or vegan alternative
  • 25 grams sugar
  • pinch salt
  • 1/2 teaspoon vanilla essence (optional)

Tools

  • Scales
  • Measuring jug
  • Saucepan with lid
  • Sieve
  • Wooden spoon

Ratio

    1 part rice to 10 parts milk: if you have 250 ml of milk to use up, it's 25 grams of rice. 1 litre? 100 grams of rice.

      Instructions

      • Weigh the rice, place it in the sieve and rinse. Allow to drain.
      • Add the milk, rice, butter, sugar and salt to the pan. Turn the heat to medium, place the lid on and bring to the boil.
      • Milk can boil over VERY QUICKLY so don't walk away!
      • Once it is simmering, turn the heat down. Stir every 10 minutes of so until done - around 30 minutes.
      • Serve on its own or with jam

      Storage

      • If there is any leftover, then place in a lidded container in the fridge. You can mash any leftover rice pudding that no-one wants into bread dough or pancake batter.