Rice Pudding

We blogged about this recipe here.

Rice Pudding

  • Servings: 2
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This can be improvised many ways too.  Use coconut milk instead of cow’s milk.  Vary the spices (a pinch of ground cardamon is nice) or the nuts (try chopped cashews).  Add more or less brown sugar.  Serve it with raisins or cooked rhubarb or raspberries or more nuts.  Have it for breakfast or dessert.  Have it warmed or chilled. Double the recipe if you want it to serve more or last longer.


  • 2 c cooked brown or white rice
  • 1 1/2 c milk
  • 2 generous tablespoons of brown sugar (or honey, agave, or maple syrup)
  • 1/8 tsp cinnamon
  • pinch of salt
  • 1/4 c almonds

Put the rice and milk in a medium saucepan and bring to a boil.  Turn the heat down to a simmer (barely simmering); add the brown sugar, cinnamon, salt, and 1/2 the almonds.  Simmer uncovered until almost all of the liquid has been absorbed.  Top with the rest of the almonds – and enjoy.

Recipe brought to you by Big Little Meals and Andy and Ann

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