slightly spiced rice pud

  • Yield:

    serves 4-6 (depending how greedy you are!)
  • Cooking Method:

    simmering
  • Prep Time:

    5 mins
  • Cook Time:

    55 mins
slightly spiced rice pud

This slightly spiced rice pudding definitely fits in my group of ultimate comfort foods. Easy to make, it's somehow rich and mellow all in one go. This is my favourite way to eat rice pudding around Christmas time with it's seasonal spicing. It's a real winter warmer, and a great pud to make when you need some calm down time in the kitchen! Add extra nutmeg to maximise the mellowing effect of this cosy, comfort in a bowl.

Ingredients:

  • 2½ C boiling water
  • 1¹⁄3 C pudding or arborio (risotto) rice
  • 3 whole cloves
  • 1 whole cardamon pod (not crushed)
  • 1″ stick of cinnamon
  • good grating of fresh nutmeg
  • 2 Tbsp raw coconut oil (or other fat of choice!)
  • good twist of salt
  • 1 litre m!lk alternative* (we use koko a coconut m!lk)
  • 1 tsp vanilla extract
  • 1 Tbsp coconut sugar (or soft brown sugar)

Method:

  1. Pop the boiling water in a heavy based sauce pan (which has a lid). 

    spiced rice pud
    spiced rice pud ready to serve

  2. Rinse the rice in a sieve under running cold water. Drain and add to the boiling water in the pan along with the spices, coconut oil & salt.

  3. Cook on a medium flame for about 10 mins, stirring it occasionally.

  4. Once the rice has absorbed all the water add the m!lk alternative, vanilla and sugar.

  5. Bring to the boil, stirring regularly. Once it has boiled pop a lid on top, turn the flame right down and leave to simmer for 30 minutes. You can leave it while it cooks - only stirring occasionally. After 30 mins is should be a beautiful thick gooey consistency - ready to serve.

  6. Dollop into bowls and top with your fave toppings! I love cinnamon and nutmeg over the top with a drizzle of maple syrup.

Notes:

*Use your favourite m!lk alternative - oatly is nice and creamy, and nut m!lks work really well in this recipe if you're not a nut-free household. We use koko a coconut m!lk as we are unable to use nut or oat m!lks in our home, but I used to love using home-made almond m!lk in this recipe before Aars.

If you have any left over pop it in the fridge. It will go stodgy, but you can eat it cold with cold stewed apple, or pop some in a microwaveable bowl, cover with cling film and microwave for 2 mins, add your topping of choice and enjoy!