Day 2: Nana’s Rice Pudding

As a child I remember visiting my grandparents house every Sunday for lunch.

My favourite dish was a “plastic” cheese and tomato sandwich with a decent sprinkle of salt, it always tasted better there, not like the mushy, soppy sandwiches I took to school.

Lunch with Nana and Grandad
Lunch with Nana and Grandad

My Nana, Beryl is a fifth generation New Zealander. Her descendant Reverend Richard Davis immigrated here from England in the 1830s. He settled in the Far North, where he was the priest of a beautiful stone church in Waimate North. He spoke both English and Maori, was instrumental in the signing of the Treaty of Waitangi and at last count there were over 650 of his descendants living in New Zealand.

Once a month or more often depending on when my Grandad had a craving, my Nana would whip up her famous rice pudding. It was full of sugary creamy goodness and was served in an oblong dish on Nana’s lazy suzan. The prevalence and prowess of the dairy products in New Zealand made this a popular dessert treat for most Kiwi Families.

Today I will be taking a slightly different approach. Craig and I are on a dairy free diet, so this recipe will be made with Soy Milk and will be infused with lime and apple.

Nana's Rice Pudding Ingredients

Nana’s Rice Pudding

Serves: 6 – 8


1 cup short or medium grain rice
2 cups of water
1/2 cup of Brown Sugar
1 tsp of salt
1 tsp Vanilla Essence
2 tsp mixed spice
1/2 cp Sultanas
3 cups of Soy Milk (Or any other type that you want)
1/4 tsp of lime rind
2 Grated Apples


1 Kiwifruit Pulp
1 Tsp Raspberry Jam
1 tsp Maple Syrup
1/2 tsp chopped peanuts


1. Grate the lime rind and add to the soy milk to infuse.

2. Place rice and water in a large pot and bring to the boil. Simmer until the water has evaporated.

3. Once the water has evaporated add the brown sugar, salt, vanilla essence, sultanas and mixed spice. Stir until the sugar is dissolved, then add the soy milk.

4. Cook at a medium heat, stirring frequently until the mixture turns into a porridge-like thickness. Remove from heat.

5. Peel and grate the apples, then add to the rice mixture, stir and then decant the mixture into a bowl.

6. Cover the bowl with glad wrap (Cling Film), make sure it touches and covers the top of the pudding.

7. Refrigerate for 2 hours or overnight.

8. Serve into bowls and top with your favourite topping.

NB; This pudding can be kept in the fridge for two to three days and can be served hot or cold.

Nana's Rice PuddingTomorrow we are off to Australia for steak and mushroom pies.

See ya laters!

Ginga Musings.

3 Comments Add yours

  1. Lena Walton says:

    Was it yummy? 🙂

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