Vanilla and Cinnamon Rice Pudding

My mum has the Asian touch and a snappy tongue. Whenever she cooked something delicious when I was younger I would always say to her “Mum, please teach me how to make this!” She would always reply “No, you should of been watching me while I was cooking it.” There’s flaws in that though, I think. I mean, how did I know what she was making? She could of been cooking toasties. I already know how to cook toasties. How could I know that what she was cooking was going to be so good that I’d want to know the recipe? Admittedly, I don’t think my mum has cooked anything bad because she has the secret Asian touch. One which turns everything she cooks into some sort of mouthwatering masterpiece. Anyway, this one time when this whole scenario played out exactly how it always did, she was cooking rice pudding. I didn’t watch her cook it, I was too busy watching Arthur on TV or something. But I’ve developed my own version.


Continuing this theme of comforting winter foods, what better way to tame your sweet tooth than with pudding?

Vanilla and Cinnamon Rice Pudding
Serves 4

1 cup aborio rice
2 cups milk
1/2 cup water
1/2 tbsp coconut oil
2 tbsp honey (add a little more or less depending on how sweet you like it)
1 tsp cinnamon
1/2 tsp salt

Heat milk and rice on the stove until it starts to boil then turn down heat to a simmer. You need to make sure you’re constantly stirring the rice pudding so it doesn’t stick to the bottom of the pot and burn. Add the coconut oil, honey, cinnamon and salt and mix through. Continue to simmer and stir until rice has absorbed the milk. If the milk looks thickened but the rice is still hard, add a little water and stir through. A little patience and a lot of stirring and you’re pudding will be well on it’s way.


I topped mine with sliced bananas, toasted hazelnuts and drizzled honey to feed to my other housemate who is trapped inside doing  assignments and has an extremely oversized sweet tooth.