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Susan Jane White: Pud power

Eats shoots & leaves


Susan Jane White. Photo: Joanne Murphy

Susan Jane White. Photo: Joanne Murphy

Susan Jane White. Photo: Joanne Murphy

This isn't a healthy-arsed rice pud. It's just a dairy-free version to impress your teenager's vegan pals. It's fairly bae-sic too (I beg your forgiveness).

I've tried brown rice and black rice; I've tested recipes using coconut sugar; I've recruited millet for added creaminess and nutrition; I've even seduced my saucepan's chakras. All were comically complicated. When your mood calls for rice pud, it is likely nostalgia and comfort that you crave. This is not a time to make a crisp salad.

Cooking for yourself reaches beyond physical nourishment. Cooking provides emotional nourishment, too. That's because food is not just fuel. Food has the magical ability to conjure the air around us, casting spells on its admirers.

What I love most about hanging out in my kitchen is the connection I make with myself and with nature. It feels so grounding amid the suffocating fug of modern city living.

This is my ode to childhood. I serve mine warm with blueberries to pimp up its nutritional purchase.

A spot of raspberry jam is dastardly good, too. Feel free to sneak in two tablespoons of ground flaxseeds or ground chia seeds towards the end of the cooking time, to keep your pipes on diplomatic terms with you.


Dairy-free rice pudding

Serves 3 adults or 5 kids

You will need:

120ml tap water

1 tablespoon cornflour (aka corn starch)

100g pudding rice

600ml oat milk

Flurry of flaky sea salt

Drop of vanilla bean paste

3 tablespoons golden caster sugar

Blueberries, to serve

1 Mix the tap water with the cornflour to form a paste. Set aside. This paste will make the pud really creamy.

2 Rinse the pudding rice in a sieve under cool running water until the water runs clear. Tumble the rinsed rice into a small saucepan with the oat milk, and cook on a medium heat for 10 minutes, stirring occasionally to prevent sticking.

3 After 10 mins of cooking, add the flaky sea salt, the vanilla bean paste, the golden caster sugar and the cornflour paste. Stir to prevent the cornflour paste from seizing. Cook for a further 5-10 minutes, or until the grains are soft.

4 Top the rice pudding with a smattering of blueberries, and tuck in while it's hot. It's also ace the next day served chilled, topped with some fresh passionfruit, honey and pistachios.

Sunday Indo Living