Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Rice Pudding

My mum went to what can only be described as a quintessentially British school in post colonial Kenya. As a result of this, she picked up some very British habits, like eating puddings and having high tea. In turn these things became part of my growing up. One of the things I distinctly remember is rice pudding.


At least once a week she'd make rice pudding with loads of cinnamon. I wasn't too keen on it to be honest. Then the other day my mum was talking about how she really wants rice pudding. I didn't have pudding rice so I looked up alternatives I could use and guess what? I found I can actually use arborio rice. The thing about rice pudding is you MUST you rice that is very starch heavy. We do have some variants locally (you know the kind that almost turn to ugali when you cook it? yeah that one) And so I made some rice pudding for the fam since I had a whole box of arborio rice.



In this winter weather, it's a perfect warming dessert you can have either on its own or with some fresh fruit.


Serves 4

  • 1 cup arborio rice

  • 1 litre milk

  • 1 litre water

  • 1/2 cup double cream

  • 1 tbs ground cinnamon

  • 1 tsp cardamon

  • 1 tsp nutmeg

  • 1/4 cup sugar

Special equipment

  • Deep large frying pan

Place your frying pan on a medium heat and pour your rice in. Let it toast for 5 minutes as you stir it around. After 5 minutes, add 1 cup of water and 1 cup of milk then turn it to a low heat. Keep stirring the rice and as the liquid is absorbed and reduces, add 1 cup of water and one cup of milk. As the liquid keep reducing, keep adding the liquids alternatively so that the rice doesn't dry out. Keep tasting the rice for doneness. If the liquid doesn't seem enough keep adding and stirring until the rice is cooked but make sure the liquid doesn't finish. You want the rice to remain creamy.


Once the rice is cooked, add the sugar and spices and keep mixing until the sugar cooks through. If the liquid reduces again, add milk only. Once the sugar and spices are well mixed in, add the double cream, mix it well and take the rice off the heat. It should have a porridge like consistency. You can serve it on its own or add your choice of toppings like fresh fruit and nuts or curds.


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