Rice pudding

Author Marine Dominguez


  • 180 g arborio rice rice for risotto
  • 80 g of white sugar
  • 1 L of unsweetened unroasted almond milk
  • ½ zest of a lemon or an orange !
  • 1 teaspoon of cinnamon
  • 1 vanilla pod sliced in half


  1. Put the milk, the vanilla pod – that you will have sliced in half beforehand – and the lemon zest in a pan and put it to the boil on medium heat. 

  2. In the meantime, rince the rice under cold water and strain it. Once the milk is boiling, add the rice and put it on a low simmer for about 30 minutes with a loose lid on top.

  3. When the rice is ready and still hot, you can add the sugar – I recommend to taste it regularly and adjust the amount of sugar to your taste. Add the cinnamon and mix it well.

  4. Put it in a bowl or in little ramekins to cool down and eat when you can’t resist it anymore! It is as great if it is warm or cold.