Rice Pudding Two Ways

Rice pudding can be found in almost every country in the world, although ingredients and methods may vary. I love the creamy texture of rice pudding. It is also very easy to make and satisfying. It’s delicious alone, and even more scrumptious when topped with fruits, nuts and spices.

I’m sharing recipe of rice pudding in two ways today: one is Chinese-inspired earthy soybean powder & sesame seeds rice pudding, the other is the popular and probably the most common cinnamon-raisin rice pudding

Ingredients (serves 1):

  • 1 serving cooked rice (about 120g)
  • 250-350 ml milk of your choice
  • sugar (according to personal preference)

I used vanilla almond milk, so I didn’t add any sugar.


  1.  Combine cooked rice, milk and sugar in a small pan.
  2. Bring to boil then switch to medium heat, simmer and stir occasionally.
  3. Simmer for about 10 min until the mixture becomes thick and creamy.
  4. Transfer the mixture to a food processor when it’s cooled down a bit. Skip this step if you prefer the texture of rice.

For the Chinese style rice pudding, simply top with roasted soybean powder and black sesame seeds. I prefer eating it warm.

For the cinnamon raisin rice pudding, add a handful of raisins and cinnamon while cooking. 

Banana, cinnamon, raisins, a combination that will never go wrong. This version of rice pudding is more delicious chilled.


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