Easy stove-top rice pudding: no dairy

Sue Maree P -

Here is my easy stove-top rice pudding made without dairy. This week, I have been unwell, and for breakfast, we have been enjoying my stockpile of frozen rice pudding. This is a comfort food that I crave when I am not feeling 100%. It is what my mother made for us. However, my version is made with plant-based milk, less sugar, and a little cinnamon. It is perfect for making and freeze batches, so when you don't have the energy to cook, take this out and reheat it on the stove or in the microwave.

Rice Pudding Benefits
Rice pudding is a great source of carbohydrates, providing energy for the body and supporting essential brain functions. Carbohydrates also play a role in enhancing mood and cognitive performance. Additionally, rice pudding contains calcium, a necessary mineral for maintaining strong bones and teeth. Calcium is vital for bone health and contributes to overall skeletal strength.

Rice pudding is also an excellent source of iron, which helps maintain energy levels and supports a healthy immune system. It’s also a great way to include complex carbohydrates in your diet. These carbohydrates provide sustained energy and are an essential component of a balanced diet.

Rice Pudding Tradition at Christmas Time in Sweden
In Scandinavia, eating rice pudding, also known as "Santa Claus’ porridge," is a cherished Christmas tradition dating back to the 19th century. At that time, ingredients like eggs, milk, and butter were considered luxuries, making this dish a special treat.

Today, rice pudding remains a popular dish in Sweden, often enjoyed as a small meal a few days before or after Christmas. In Sweden, it is frequently served as a dessert with cream and jam. Continuing the tradition, a single almond is often hidden in the pudding, and the person who finds it is said to have good luck in the coming year. Here is my version with added raisins (more Aussie than Swedish).

Takes = rice 12 minutes + rest, pudding 30 minutes
Makes = 4 serves

Ingredients

  • White rice, I use basmati – 1 cup raw + 2 cups water pinch of salt
  • Milk, coconut, soya or regular or your choice – 3 cups
  • Sugar – 1/4 cup (or adjust to taste buds)
  • Cinnamon – 1 ts
  • Vanilla sugar or essence – 1 ts
  • Raisins – 1/2 cup (optional my mum's way)

Method

  1. If you don't have any leftover or pre-cooked rice then boil rice with double the amount of water and gently boil until all the water is absorbed. I do 1 cup raw basmati rice to 2 cups water and cook it on medium heat for about 12 minutes then rest with the lid on for another 10 minutes. But if I am in a hurry or making the pudding on the same day, I will skip the resting time and just go to the next step.
  2. Add milk, sugar and spice to a large pot and gently heat for 5 minutes. Add in cooked rice and raisins or your choice of dried fruit then stir frequently cook on low to medium heat until the pudding becomes thick this may take around 30-40. If using vanilla extract add this in the vanilla for 5 minutes before the end.
  3. Let cool to room temperature. Transfer to an airtight container and serve at your desired temperature; it tastes best after at least 1 night in the refrigerator. Top with desired toppings before serving. I like to add berries and toasted seeds or nuts.
  4. To freeze: add cooled rice pudding into a sealed container and freeze for up to 2-3 months. You can defrost overnight then reheat for 30 seconds in the microwave then serve.