Today I was craving something sweet and remembered I had written down a rice pudding recipe but hadn’t yet tried it. It was one of those days where I felt like cooking. A quick run to the supermarket — a 2-minute walk from my flat — and I was ready to go. Turns out, rice pudding is really easy to make. It takes some attention in the kitchen but is totally worth it. So tune into your favorite podcast — I’m a fan of The BBC’s “Desert Island Discs” as well as “Savage Love” — and make some rice pudding!
Rice Pudding with Raisins & Almonds (adapted from Joy the Baker)
- 1 cup water
- 1/2 cup long-grain rice
- 1/8 tsp salt
- 1/4 tsp lemon zest, or to taste
- 2 cups milk (I used 1.5%)
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 cinnamon stick
- 1/2-3/4 cup raisins (I used golden)
- 1 tbsp butter
- 13 almonds, chopped roughly
- to taste: ground nutmeg
- Boil the water in a medium-sized pot. Stir in lemon zest, salt, and rice, and return on a boil. Turn heat to low, cover the pot, and simmer until the rice has absorbed all the water, about 15 minutes.
- When rice has finished, put it in a bowl and rinse out the pot.
- Combine the milk, sugar, vanilla, and cinnamon stick in the rinsed-out pot. Heat it to a low boil, stirring.
- Once the milk mixture has boiled, add the cooked rice, butter, raisins, almonds, and nutmeg. Stir often over low heat until it is creamy, 15-20 minutes.
- Serve the rice pudding alongside a cup of strong black tea.