I grew up knowing and loving my puddings. England was a bit of a pudding country. I didn’t realize that many of the puddings I knew and loved weren’t as known in my great America.

Rice pudding seemed to be one of them. My darling man didn’t ever experience rice pudding until I made it for him and now he’s a little hooked. I make it sugar free and it’s so easy and delicious. the quantities will vary depending on who you’re making this for. This is for 2.

So………here’s to raise -in you up with rice pudding……………..

 Ingredients:

•  2 cups of cooked rice.

• 2 eggs beaten

• 1 tsp vanilla added to the milk

• 1 cup of milk

• 1/2 tsp cinnamon (you can add more)

• 1/2 tsp sugar (I use monk fruit sugar)

• 1/3 cup honey or agave

• 1/4 cup soaked raisins in water, milk or even white wine (so they are soft) drain before use.

 Method:

•  Preheat oven to 350. (I bake mine in a toaster oven as there’s no preheating - easy)

• Place 1/2 cup of the milk a dash of cinnamon and a dash of sugar, and a little of the agave or honey and a little of the beaten egg  and 1/3 of the raisins in the bottom of the dish you will bake this in.

• Add the rice, sprinkle more of the cinnamon, sugar and agave or honey onto the rice.

• Add the rest of the eggs, sugar, agave or honey and raisins until the rice is covered.

• Bake until a golden crust forms, and allow to either cool or serve warm. You can add ice cream, cream or flavored milk if desired.

This is really a special comfort food for me!! I love the yummy connection to my youth and whenever I feel like I need a warm hug from my past, this will do the trick for me… I have laid out this recipe as I most frequently make it, however, there are many variations that can spring from this beautiful, simple desert. Let me know what you like to include in this recipe and what makes you feel like you are safe and sound at home… All of these suggestions can be left in the comments section below.

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Love & Blessings,
Ruth

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