Easy rice pudding is a healthier take on the full fat classic recipe. This creamy, delicious and satisfying alternative tastes just as good as that original recipe but has less calories and fat!
Ah, childhood memories, carefree days. That’s what this easy rice pudding reminds me of, and that’s why I thought it was time to bring it to the blog.
I remember a certain branded tin of rice pudding being one of my very favourite puddings when I was younger. Mum used to keep the pudding a secret until the end of whatever it was my brother and I were having for dinner.
Often, if we were being fussy about our dinner there would be the “carrot on a stick” approach of “Well if you don’t eat all your greens then you won’t get pudding…. and it’s your favourite”.
Cue my brother and I making sure we ate every single last drop of dinner in order to savour the delights of whatever pudding was in order. Especially if we had any inclination that it was rice pudding!
Now, I know folks that I’m not going to get any awards for this, my easy rice pudding version of the classic.
Do I care? Nah, not really because food often invokes happy memories for us all, and that’s what THIS does for me with my early childhood memories and that’s why I feel it’s perfect as it is!
A couple of things I did do though with this easy rice pudding was experiment to see if I could use an artificial sweetener (stevia) but I just couldn’t get it right.
So in the end I left in the very minimal amount of caster sugar I felt was needed just to give this easy rice pudding the sweetening it needed and no more.
If it’s not sweet enough for you, in an individual portion, I would recommend adding a little honey or maple syrup.
Now, I’ve also used skimmed milk here where the traditional recipe calls for full fat milk. I don’t think that’s needed. And you’re hearing that from a guy who was brought up on tins of the full fat stuff!
- 1 litre skimmed milk
- 4 whole green cardamom pods
- 100 g basmati rice
- 40 g caster sugar
- 10 g toasted flaked almonds
- Put the milk and cardamoms in a non-stick pan and slowly bring to the boil.
- Add the rice and simmer on a low heat, stirring from time to time to prevent the rice sticking. This will take about an hour, but keep an eye in the pan!
- Once the milk has reduced and the pudding has thickened remove from the heat and stir in the sugar.
- Carefully remove the cardamoms with a spoon and then stir in the toasted flaked almonds.
- Serve either hot or cold, garnished with a few extra toasted flaked almonds.
For some reason my preference is to have my easy rice pudding cold.
I don’t know why, I just like it that way and I remember it was also how I preferred it as a kid!
Whatever way you take your rice pudding, I’m pretty sure you’re going to love this healthier version, let me know in the comments below.
And, if you love rice pudding, you might also like my rice porridge breakfast?
Well, I hope you have a great weekend and I’ll catch up with you again next week!
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And thanks Amanda for our usual Thursday thinking out loud blog post sharing opportunity!