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Rice Pudding


  • ½ cup exactly Rice

  • Pinch Sea Salt

  • 3 ½ cups Almond or coconut milk

  • Lemon Rind One lemon finely grated

  • Orange Rind One orange finely grated

  • 1 tsp. Ground Nutmeg

  • Pinch Ground Cloves

  • 2 Tbls. Ground Flax Seeds dissolved in 1 tbls. warm water

  • 2/3 cup Non-Dairy Creamer or Nut-Milk Creamer

  • 3 ½ Tbls. Tagatose (or if not available, 1 tsp. Stevia liquid or ¼ tsp. Stevia powder)

  • ½ tsp. Vanilla Extract

  • ½ cup Raisins

  • 1 tsp. Baking Powder


Add salted water to rice in a large saucepan.

Cook until the water is fully absorbed.

Add: milk, grated lemon and orange rinds, half the nutmeg, pinch of ground cloves. Stir.

Allow to simmer 20 minutes, stirring often (wooden spoon).

Remove from the heat and let cool. Stir in the dissolved flax seeds & water; the non-dairy creamer (or nut-milk creamer), Tagatose or Stevia, vanilla and raisins. Add baking powder and stir gently.

Pour complete mixture into a buttered (or oiled) shallow baking dish, sprinkle the top with a little Tagatose and the remaining nutmeg, and bake in a 300-325 degree oven for 2-3hours, until browned on top. Serve hot or cold, with almond cream or hard sauce. This is a wonderfully complex, delightful dessert and preferable to most rice puddings.

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