My love of rice pudding holds no bounds. The sight and smell of the traditional pudding bubbling over the pan is one of childhood memories and nostalgia. This recipe has a grown up twist, with the same comforting sweetness that you remember from times past. 

Over the years, I’ve experimented with various types of non-dairy milk to make a creamy rice pudding. I’ve find that almond milk gives the best sweet yet delicately nutty flavour and a traditional creamy texture. And yes, I prefer my rice pudding simmered in a pan rather than baked, as I love the fragrance filling the kitchen- and it takes less time (which is always a positive in my world!)

Add in the nostalgic sweet-shop flavour of vanilla and a grown up twist of rose extract with a topping of crunchy pistachios, to give a Persian twist to the pudding. Always use rose extract as apposed to rose flavouring- you’ll taste the difference between the beautuful natural flavour and an artificial perfumed chemical.

Serves 4 

100g flaked pudding rice 
800ml almond milk 
1 tbsp caster sugar 
1 vanilla pod 
1 tsp rose extract 
2 tbsp pistachios, chopped roughly 

1. In a pan, heat the flaked pudding rice, almond milk and caster sugar over a medium heat for 5 minutes, stirring occasionally. 
2. Scrape in the seeds from the vanilla pod into the pan and stir through the rose extract. Reduce to a simmer and cook for a further 5 minutes. 
3. Serve in bowls and scatter with chopped pistachios. 


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