While I’m usually quite precise while baking & get my measures straight; I have real trouble measuring pasta & rice. There are always leftovers. And whenever I try to use a little less.. We end up still being a bit hungry. So this time I cooked too much rice, without anything added to it so it was free of extra flavors. I really don’t like throwing food away & rice is really yummy to make sweet deserts with, so I made some some delicious rice pudding!


For this one, you’ll need:
2 cups of cooked white rice
1,5 cup of almond milk
1/4th of a cup of sugar
1 small squeeze of Agave syrup
As many raisins as you like
1 pinch of salt
1 teaspoon of vanilla extract
Cinnamon if you like
Combine everything but the vanilla syrup and spices & bring to a simmer in a saucepan. Let cook for about 10 minutes, you’ll see the almond milk evaporate & it’ll slowly start looking like pudding. Depending on your rice, you’ll have to cook it slightly longer or shorter. When you’ve reached the consistency of your liking, add the vanilla extract and stir well. Now add some cinnamon if you like.
Now you can just eat it like this.. Or you can make it slightly sweeter & add some crisp and bake it in the oven with brown sugar. You’ll need to pour the pudding into an oven dish. I’m using my Le Creuset dish here.
Sprinkle brown sugar on top to your liking, this’ll already melt a bit since the pudding is still warm. Then, place under a grill for as long as it needs until the sugar caramelizes.
And then.. It’s ready! This tastes so good, especially when it’s still luke warm! You’d almost cook too much rice on purpose, just to be able to have this as desert. Right?