How to make American Inspired Rice Pudding

There are two things I have been meaning to do lately. 1) Make my American inspired rice pudding and 2) use up a container of Almond Milk I had in the cupboard.

Lightbulb moment *Make rice pudding with the Amond Milk!*

I remember the rice pudding my grandma used to make, creamy with lovely plump raisins but I never really got the recipe from her.  My early married days in the 70s rice pudding was cooked in the oven and although I liked it and there was nothing wrong with it, it wasn't the rice pudding of my childhood (cooked on the hob).

When I was working at Middlesex University many years ago I worked with a Greek girl who used to bring us in the most delicious rice pudding, just like I remembered from my childhood.  She taught me how to make it and it soon became a family favourite.

Anyway back to today's pudding.  I followed the recipe just as I would have if I had used normal cow's milk.

• Cover about 200gm of pudding rice with cold water.
• Bring to the boil and simmer until the rice softens.
• Drain the rice keeping some of the starchy rice water in the pan.
• Return the rice to the pan.
• Add 1lt of milk (cows or almond milk)
• Add two good handfuls of raisins, 1tsp vanilla bean paste
• Simmer for about 10 minutes.
• Meanwhile take about 4oz of cold milk, mix with 2-3 Tbsp sugar and 2-3 Tbsp  custard powder and gradually add to the rice mixture.
• Bring to the boil and turn off the heat.
• The rice pudding will thicken as it cools.

• Serve on its own or with cream or ice cream.

ENJOY!
It was exactly the same as the original way I would have made it with milk but slightly needing more sugar.  A tablespoon of honey or maple syrup would combat the lack of sweetness perfectly.