Honey and sultana rice pudding

    35 min

    This is a very delicious rice pud! It's similar to an Indian-style rice pudding. Enjoy! Top with slivered almonds and cinnamon if you'd like.

    63 people made this

    Serves: 6 

    • 500g (1 1/4 lb) cooked rice
    • 75g (3 oz) sultanas
    • 600ml (1 pint) semi skimmed milk
    • 100g (4 oz) honey
    • 30g (1 oz) butter
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 1/8 teaspoon ground cinnamon (optional)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine rice, sultanas, milk, honey and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon zest and juice.
    2. Serve the rice in bowls and garnish (optional) with cinnamon.

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    Reviews in English (30)


    Here's how I interpreted this recipe: with short-grain brown rice, fat-free milk, and light margarine instead of butter. I also have a kidlet here who loathes all raisins on earth, so I used dried cranberries instead, which IMO works great with lemon, so I think it was a safe substitution. I also mixed in 2 tsp of dissolved cornstarch, just my preference, because I like my rice puddings very thick. It came out perfectly. Lightly sweet, bright flavors, and so healthy for such a great treat! There is no way this recipe was bland. Also,the cinnamon and almonds sprinkled on top were perfect. I've made rice pudding the 'old way' a hundred times... it was never this good. Thanks for a great recipe!  -  06 Mar 2010  (Review from Allrecipes US | Canada)


    This was probably meant for dessert, but I ate it for breakfast! yum yum. 1/3 cup of honey was plenty of sweetness for me, and I may reduce it even more next time.  -  04 Jun 2002  (Review from Allrecipes US | Canada)


    so easy. so good. i will always make extra rice to save for this yummy pudding. i tried it with a can of sweetened condensed milk and a little rose water instead of the lemon and it was good that way too. thanks susan  -  02 Jan 2002  (Review from Allrecipes US | Canada)