mike’s rice pudding

After a Thai-inspired dinner party I was left with an obscene amount of leftover rice. What is it about rice that makes it so tricky? It’s either burnt or gluggy, the wrong grain or too much grain! As it was I miscalculated my measurements and ended up with mountains of the stuff clogging up my fridge. But with a little trip down memory lane, I managed to find a very tasty way to start my day with an old favourite. My Dad used to cook us up this soul food for supper when we were kids. While this has a bit of an alternative spin on his recipe, I’m sure it would do him proud.

  • 1 cup cooked medium-long grain rice
  • knob of butter (use Coconut Oil or Nuttelex for a dairy-free alternative)
  • Tsp ground cinnamon
  • Tsp vanilla extract
  • Soy or almond milk to cover (or other milk alternative)

Optional additions…

  • Tblsp Linseed, Sesame and Almond meal (LSA)
  • Tblsp coconut flakes

In a small saucepan, melt the butter/oil. Add the cooked rice and stir through for 30 seconds. Sprinkle cinnamon over and stir through vanilla extract. Finally, add enough milk to cover the rice and simmer until the rice starts to soak it up. It will continue to thicken slightly on standing so make sure you take it off the stove with some liquid.

Serve immediately with another sprinkle of cinnamon. Some chopped banana on top might be a welcome addition too.

Serves 1.

Try this! Swap the rice for white quinoa and add some chia seeds or psyllium husks (one tablespoon should do the trick). Chia seeds and psyllium tend to soak up any liquid they can find. Chia then tends to bind together while psyllium becomes gel-like – both or either would help bind the quinoa together to create that ‘pudding’ consistency.

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