Creamy rice pudding

Creamy rice pudding

It’s over! That’s the conversation I just had. Summer. It’s gone! 🙁 Today was back to school day for many after the six week summer holiday. We had so much fun. Now back to early mornings, quick breakfasts, homework, routines and… Autumn! I love Autumn! Trees turning from green, to amber, to crimson, even gold. Leaves all crunchy on the ground (is it just me that loves to kick through piles of dry leaves?). Then there’s the food! It’s almost pumpkin season here and look what we didn’t know we’d planted…

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Hidden under all the leaves…


On our allotment we had several plants which just looked like courgettes, but we ended up with only two cucumbers plants, two courgette plants, a giant patty pan squash, a bottle squash plant, we even had a rugby ball shaped squash growing (any ideas anyone?), but this plant just grew, and grew and grew – over three metres of just vine and leaves. Then, out popped a tiny plant – instantly recognisable as a butternut squash. I’m VERY excited by that as I’ve not grown one before and I’m hoping the others on the vine have time to mature before it gets too cold!

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Any ideas what this is? Spaghetti squash maybe?


Of course there’s loads of other Autumn plants about, ooo, our apples are ready and we’ve been making delicious juice out of them for breakfast! 😀 Anyway, with the cooler weather it’s once again time for hot desserts! This is a very simple method to make a quick rice pudding which you can customise to your liking – try adding your favourite spice, add a few chunks of fresh apple, dried apricot or as I did (as I wasn’t in my own kitchen), add some nuts for flavour and add fresh fruits when serving.

Creamy Rice Pudding (Vegan & Free-From)

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 cup brown rice (you can use white too)
  • 3 cups milk (I use carton unsweetened coconut)
  • 2 tablespoons coconut cream (from a tin)
  • *2 tablespoons pistachios (optional)
  • *1 teaspoon cinnamon/mixed spice/nutmeg (optional)
  • *2 tablespoons fresh or dried fruit – apple/apricot/raisins (optional)
  • *1-4 teaspoons sweetener of choice (optional)


  1. Wash the rice then put in a saucepan with the milk. Gently bring to the boil then reduce the heat and cook for a further 20 minutes.
  2. Stir in the coconut cream and add your optional extras.
  3. Pour the whole mixture into an ovenproof dish and bake for 10-20 minutes (depending which rice you are using). The top should be browning and the rice soft.
  4. Enjoy!

Serve & Store

  • Serve hot straight from the oven.
  • Store refrigerated for two days (if reheating ensure it is reheated thoroughly).
  • Add fresh fruit, jam or compote.
  • Try adding different spices, nuts and fruits.
  • For an even creamier pudding, add more coconut cream.
  • Eat cold straight from the fridge.

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Such a wonderful view! Oh, and a delicious rice pudding!

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