Tagged: desert

maple-walnut rice pudding


I will forever be indebted to Jamie Oliver. For making me love The Food Network; for telling me that it’s totally fine to stick your finger into the batter, soup, or sauce in order to test the seasoning; for always dressing salad with his fingers; and, for introducing me to rice pudding.


I’m sure I would have eventually stumbled upon rice pudding without Jamie Oliver, but he made it irresistible. Served with strawberry jam AND meringues? Yum.  It was love at first bite.


Rice pudding is one of those magical recipes that you don’t need to have written down.  It takes minimum effort and is infinitely adaptable. All you need is a few simple ingredients (milk, rice, sugar) and a little bit of time (a half hour).


Basically, rice pudding is a winter dream — warm, fragrant, and creamy. Especially when you sweeten it with maple syrup and top it with toasted walnuts. Image

Maple-Walnut Rice Pudding

6-8 servings

  • 4 cups unsweetened almond milk
  • 1 cup full-fat coconut milk
  • 7 ounces medium-grain white rice (I used jasmine)
  • 1 table spoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup walnuts, toasted

Combine the almond milk, coconut milk, vanilla and maple syrup in a large pot. Add rice, and simmer on low heat for 30 minutes, stirring occasionally, until the pudding is thick and creamy. The rice should be cooked through.

Remove from heat and toast walnuts in a small frying pan. Divide the pudding between the bowls, top with coconut milk, walnuts, and a drizzle of maple syrup.