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*New* Overnight rice pudding

Rice type: pudding rice
Servings: 4
Cooking time: 30 minutes plus overnight

Cooks tip:
- Batch cooking the delicious rice pudding means you have breakfasts or desserts pre- made for days. Just add fresh or dried fruits.
- This recipe can also be doubled to batch cook for even more servings. Store in airtight containers in the refrigerator for up to 5 days.

Ingredients

200 g pudding rice (could also use arborio rice or medium grain sushi rice)
1 litre milk (plant-based)
75 g sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Fresh or dried fruits, nuts, and maple syrup

Step 1

Rinse the pudding rice under cold water until the water runs clear. Drain and set aside.

Step 2

In a 18-20 cm saucepan combine the rice, milk, sugar, vanilla extract, cinnamon, and nutmeg.

Step 3

Stir well to ensure the sugar is dissolved and the spices are evenly distributed.

Step 4

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking to the bottom.

Step 5

Once it starts to boil, reduce the heat to low and let it simmer gently, stirring occasionally, for about 25-30 minutes or until the rice is tender and the mixture has thickened. The pudding will thicken further as it cools.

Step 6

Remove the saucepan off the heat and let the rice pudding cool to room temperature.

Step 7

Transfer the pudding to a large bowl or individual serving containers, cover, and refrigerate overnight.

Step 8

Serve cold garnished with fresh or dried fruits, nuts, and a drizzle of maple syrup.

Step 9

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