Rice Pudding

Peat made this lovely Rice Pudding for us when we where in Spain.
1 Lt 1 3/4 pts soya milk
150g 5ozs Arborio risotto rice, (pudding rice takes a little longer to cook)
50g 2 ozs granulated sugar
1 vanilla pod, sliced in half lengthways
Wash the rice well and drain. Place in the pan with the milk and vanilla pod. Cook for 15 – 20 minutes until all the liquid is absorbed. Add the sugar one minute before the end of cooking time. Remove the vanilla pod.
Serves 4 people
Laureen’s version is to add 25g 1 oz of raisins, that have had boiling water poured over them and drained, with the sugar.
My Father has rice pudding leftovers with jam for his breakfast.
In the USA we had maple syrup with the rice pudding.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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