Sunday Supper Recipe # 1 | Bay Leaf Infused Rice Pud

Jan 11, 2015 | Foraging And Feasting, Wild Food Recipies, Wild Desserts

Well with it being January and all, subsequently we thought it was time we kicked off the year with our new #sundaysupper feature. To see what we could pull out of the bag (or basket!) from our foraged finds during the week to help inspire you when you’ve just missed the 4 o’clock sunday cut off. Have a rummage in the cupboard and we bet you can cobble up these recipes. Rice pudding!

So this week it’s everyones old fave ‘rice pudding’. All you really need is some rice, milk and sugar but we couldn’t resist putting a little fore/adventure spin on it with one of our best mates the bay leaf.  Additionally we can see this being cooked al fresco on our camp fire at the next foraged feast it was that good…but for now it’s time to get your pjs on and get some comfort food on the go

rice pudding ingredientspudding how to makestir rice pudding

Recipe For Rice Pudding:

Time: 40 minutes
Makes: enough to share! (8 portion)


1 cup of arborio rice
1/2 cup of sugar
1 vanilla pod
1 large cinnamon stick
2 bay leaves
2 cups of coconut rice (or just use normal milk)
5 cups of milk

How-To Make The Rice Pudding:

First add the ingredients to a large saucepan and bring to the boil, then simmer for 30-40 minutes. Secondly always keep stirring the rice to prevent it from sticking to the bottom. After taste the rice to check if it’s ready, it should be soft and creamy.

Then we left ours to stand for 10 minutes to absorb the liquid and thicken up. Consequently the longer you leave it to stand the thicker it will become.

Eat straight away, or (if you can wait that long) chill in the fridge and keep it for breakfast…the perfect Sunday supper comforter to end the week or the ideal way to kickstart your Monday morning! you’re welcome…

yum pudding
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