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Tuesday, November 3, 2015


This rice pudding has been adapted from a 4-Ingredient Recipe by Kim McCosker. I make a big batch of this rice pudding at the beginning of the week and it provides my husband and I with breakfast for four days each (it serves 8!). It can also be served as a dessert! The touch of cinnamon really makes the dish so don't leave it out! 


  • 2 cups arborio rice
  • 4 cups water
  • 2 cups milk or milks of your choice - reduced fat cows milk if you can tolerate dairy or choose from soy, lactose-free, oat or unsweetened almond milk as alternatives
  • 1/2 cup sultanas 
  • 2 teaspoon ground cinnamon
  • Optional - 1-2 servings of fruit of your choice, such as 1 banana, sliced, a handful of blueberries or strawberries 
  • Optional- a handful of shredded or flaked coconut, lightly toasted 


1. Bring the 2 cups of rice and the 4 cups of water to the boil in a medium saucepan, covered. Once boiled, reduce to a simmer and continue to cook, lid askew. 

2. Cook until water has almost all absorbed, then add the milk, 1/2 cup at a time, stirring constantly. Keep heat low. Once the milk has been absorbed into the rice, remove from heat. Add the sultanas and cinnamon and stir well. 

Top with fresh fruit and/or coconut and serve warm. 

Serves /
Total Preparation & Cooking time / 15 minutes 

x Emily 

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