The rice pudding I make when cooking feels like too much
Easier-to-swallow option below ↓On days when standing at the stove is the last thing I want, this pudding mostly looks after itself.
I put rice205 kcal, coconut milk445 kcal, a little honey64 kcal, and salt in one pot, stir it now and then while it simmers, and the result is something warm and filling that does not require any real decision making once it is on the heat.
Toasted sesame stirred in at the end adds a light crunch without extra pans.
Why it works
The coconut milk makes the rice creamy with almost no effort. The sesame seeds give texture so the bowl feels substantial instead of plain sweet rice. A serving lands around five hundred calories and stays soft enough that finishing it does not feel like work.
The rice pudding I make when cooking feels like too much
Ingredients
- 3/4 cup white rice
- 1 can (400 ml) coconut milk
- 1 1/2 cups water
- 2 tbsp honey
- 1/4 tsp salt
- 3 tbsp sesame seeds
Method
- Put the rice, coconut milk, water, honey, and salt in a medium pot.
- Bring to a simmer over medium heat, then lower the heat and cook gently for 25-30 minutes, stirring every few minutes, until the rice is soft and the mixture is thick.
- While the rice cooks, toast the sesame seeds in a dry pan until golden and fragrant, about 3 minutes.
- Stir most of the sesame into the pudding and scatter the rest on top when serving.
Leftovers keep in the fridge for three days and reheat well with a splash of milk122 kcal.
Make it your own
- Make a double batch on a better day so the quiet ones are already covered.
- A spoonful of peanut butter188 kcal stirred in at the end adds another hundred calories.
- Serve warm in a small bowl so it does not feel overwhelming.
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