I love rice pudding. It brings back memories of my childhood.
It’s one of those nostalgic meals that really hits the spot. It was my go-to, super easy, recipe when I needed a bit of sweetness and a pick me up during both of my pregnancies.
The best thing about rice pudding is it only takes 5 minutes to prepare and the oven does the rest. Because you’re slow cooking the rice, the oven isn’t that hot, and you can easily walk away and get something else done while you wait for that steaming hot bowl of rice pudding. Just remember, you’re pregnant and tired, and could be a bit forgetful, so pop the timer on just in case!
I add star anise and cinnamon and frozen blueberries and blackberries to omph the recipe up a bit. The spices give it a real warming sensation, perfect in the cooler months. And the berries give it an antioxidant kick, that’s perfect for health during pregnancy.
Enjoy this easy, cheap sweet rice dish. It’s just perfect to fill that hunger hole and get you through the day.
Rice pudding pregnancy pick-me-up
5 tablespoons short grain rice
2 tablespoons sugar
2 cups low fat milk
3 drops vanilla essence
1 teaspoon butter
3-4 star anise
1/2 tsp cinnamon
2 handfuls frozen blueberries and blackberries
How to make
- Place rice and sugar in the bottom of an ovenproof dish.
- Add milk and vanilla.
- Mix well.
- Add butter.
- Add star anise. Sprinkle cinnamon over the surface.
- Bake at 150 degrees celsius for 2 hours, stirring 2-3 times in the first hour.
- Add berries in the last 5 mins of cooking.
Garnish with grated orange zest and a dollop of natural yoghurt. Serves 4.