Homemade Rice Pudding

Good morning!

Let’s see if I finish writing this before 12, or I’ll have to change that to say Good afternoon!

Today started off with a four mile run and a quick back workout.  It was quick, but effective and I’m going to be hurting tomorrow (in a good way)!

I jogged home and immediately put together breakfast.  I was hungrier than usual today, so a sweaty breakfast was in order.


Oatmeal, strawberries, blueberries, raspberries, cinnamon, a broken oatmeal-raisin clump, and almond-coconut milk

Plus a spoonful of rice pudding!

If you read yesterday’s post, you saw that I was raving and rambling about the rice pudding that I made.  I said that I would share the recipe, so here it is!ImageJust a side note- I suggest you make this while doing something else in the kitchen that will allow you to stir it every couple minutes, without standing there and waiting for it to cook.  You know what they say- “A watched pot never boils…and watched rice pudding never thickens.”

Homemade Rice Pudding


  • 1.5 cups sushi rice
  • 1/3 cup sugar
  • a pinch of salt
  • 7 cups of milk (I used 1/2 vanilla unsweetened almond milk and 1/2 skim milk- my almond milk is precious and I didn’t want to use the whole carton)
  • 1 tsp cinnamon
  • 1/2 cup raisins
  • fresh berries (optional)


1. Combine the rice, salt, sugar and 1 cup of the milk and cook it on low heat, until the milk becomes thick and is pretty much absorbed by the rice.  Stir every once in awhile.  (5-7 minutes)

2. Every 5 minutes or so, add another 1/2 cup of milk and continue to stir.  The rice should absorb most of the milk before you add more, and it should look thick and creamy.  Do this for all, but ONE cup of milk.

3.  Keep adding a 1/2 cup, and keep on stirring!

4.  After a half hour or 40 minutes of low heat and stirring and all the milk has been added, add the cinnamon and raisins and stir.

Image5.  Taste it to make sure the rice is completely cooked and everything is creamy.

6.  Taste it again, and again.

7.  Serve warm with fresh berries, if desired.  The extra cup of milk should be poured in right before serving, so that it stays creamy and doesn’t dry out.

Image*Once the rice pudding is cooled, store it in the refrigerator.  It doesn’t have the same consistency once it cools, but if you add extra milk and heat it for a few minutes, I think it would be fine.  It’s also good cold, though!

Enjoy (the recipe and your day)

It’s 12:01.  I was so close!


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