Vanilla Honey Rice Pudding (Old-World Comfort)
Creamy, gently sweet rice pudding, the way the old people made it on the back of the stove — comfort in a bowl. Honey and vanilla, a dusting of cinnamon on top.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 4
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3/4 cup (150 g) short-grain rice (arborio or pudding rice)
- 3 cups (720 ml) milk of choice
- 3 tbsp raw honey
- 1 tsp vanilla, pinch salt
- Cinnamon and raisins to serve
How to make it
Rinse the rice. Combine rice, milk and salt in a saucepan.
Bring to a gentle simmer, then lower the heat right down.
Cook, stirring often, 30–35 minutes until the rice is soft and creamy.
Off the heat, stir in honey and vanilla (adding honey off-heat keeps it raw and fragrant).
Serve warm or chilled, dusted with cinnamon and scattered with raisins.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Vanilla Honey Rice Pudding (Old-World Comfort)
Creamy, gently sweet rice pudding, the way the old people made it on the back of the stove — comfort in a bowl. Honey and vanilla, a dusting of cinnamon on top.
Ingredients
- 3/4 cup (150 g) short-grain rice (arborio or pudding rice)
- 3 cups (720 ml) milk of choice
- 3 tbsp raw honey
- 1 tsp vanilla, pinch salt
- Cinnamon and raisins to serve
Instructions
- Rinse the rice. Combine rice, milk and salt in a saucepan.
- Bring to a gentle simmer, then lower the heat right down.
- Cook, stirring often, 30–35 minutes until the rice is soft and creamy.
- Off the heat, stir in honey and vanilla (adding honey off-heat keeps it raw and fragrant).
- Serve warm or chilled, dusted with cinnamon and scattered with raisins.
