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Vanessa’s rice pudding pick me up

I love rice pudding, it brings back memories of my childhood although my mum and my sister don’t really remember it quite like I do. (My mum doesn’t even remember cooking it!) For me however It’s one of those nostalgic meals that for whatever reason really hit the spot. When I saw this recipe in the Edmonds book I thought – how EASY! Five minutes preparing and the oven does the rest. Another reason I was keen on giving it ago is I often buy the small cans of creamed rice to have in the pantry for my kids. I often feel a bit guilty whipping a can of food out of my handbag when its really easy and much cheaper to make yourself, probably less sugar and other stuff too. I decided to add star anise and cinnamon instead of nutmeg and added frozen blueberries and blackberries to omph it up a bit. In hindsight I should have added the berries towards the end of the cooking – like the last five minutes and stirred it less. My rice was a bit of a purple/grey colour that wasnt that appealing. Although I wanted to feel virtuous going easy on the sugar, I feel it did need a bit more. Maybe a drizzle of maple syrup or honey would do the trick. This is an easy and cheap sweet rice dish that would be great for hungry teenage boys, breakfast or dessert.

Vanessa’s rice pudding pick me up
Prep time

Cook time

Total time


Edmonds Cookery Book recipe modernised by FoodOpera
Recipe type: Sweet
Serves: 4

What you need
  • 5 tablespoons short grain rice
  • 2 tablespoons sugar
  • 2 cups milk
  • 2-3 drops vanilla essence
  • 1 teaspoon butter
  • ¼ teaspoon ground nutmeg

How to make
  1. Place rice and sugar in the bottom of an ovenproof dish
  2. Add milk and vanilla.
  3. Mix well.
  4. Add butter.
  5. Sprinkle nutmeg over the surface.
  6. Bake at 150 degrees celsius for 2 hours, stirring 2-3 times in the first hour.

Notes + adaptations

I added 3- 4 star anise, 1/2 teaspoon cinnamon, a couple of handfuls of both frozen bluberries and blackberries and garnished with grated orange zest and a dollop of vanilla yoghurt. I also used low fat milk (light blue).

Comments (2)


2 Responses

  1. Genie says:

    I actually love purple food so you did well on my books 🙂

    As much as I love rice, I grew up with it as a savoury meal ingredient only. I’m still a little afraid of rice pudding but yours looks creamy and lovely.

    • Thanks Genie, I did have to add more berries towards the end as it was a bit on the grey side and it did taste creamy despite using low fat milk. I am more a savoury girl too but this wasn’t overly sweet and quite a flexible snack especially for kids. Vanessa

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