Easy Rice Pudding

Serves 4
Time 30 minutes


2 cups left-over cooked rice 

Milk depends on how much rice you use – but ensure covered with 3-4 cm over the rice 

2 cups full cream milk

1 cup sultanas

½ cup slivered almonds (ensure no skin)

2 cardamom pods, pierced with a knife

2 cloves

1 tbsp monk fruit sweetener 


A dollop of ice cream, to serve


Grab your left-over rice and ensure it is broken apart – and not sitting in a big chunk as leftover rice often does. 

Place rice, milk, sultanas, cloves and cardamom pods in a pot and gently bring to the boil then turn the heat down.

Add almonds and monk fruit sweetener. 

 Place a lid on the pot and turn the heat right down – otherwise, the milk will overflow. 

Gently simmer, stirring frequently so the milk reduces, for 30 minutes. 

Serve with a dollop of ice cream on top.