Rice Pudding

This is my grandfather through and through. When I asked for recipes he would give me vague measures: ‘Add one flat woodenspoonful of sugar and cook it until it is ready’. I remember him always in his work shed, stirring away at this on the gas stove. He liked to sometimes splash in some rose water, but more often just scattered a little ground cinnamon over the crust-formed top. We always liked to eat one just-made warm and have another cold from the fridge for breakfast the next morning. You can add a little more sugar if you prefer your rice pudding sweeter.


  • 250 g ( cups) long- or medium-grain rice
  • 2 litres (8 cups) milk
  • 3 tablespoons sugar
  • ground cinnamon (or a little rose water), to serve


Put the rice in a heavy-based saucepan, cover generously with water and bring to the boil. Boil for 20 minutes, then thoroughly drain the rice. Rinse out the pan and pour in the milk. When it comes to a rolling boil, add the rice and bring it back to the boil. Lower the heat and simmer for 20 minutes, stirring often with a wooden spoon to make sure it doesn’t stick. Stir in the sugar and simmer for 10 minutes more before removing from the heat. Leave to cool for about 15 minutes in the pan, then spoon out, making sure you get some of the thickened liquid and rice in each portion. Sprinkle with ground cinnamon before serving. This can be eaten immediately or put in the fridge for a few hours.