Rice Pudding

Today is the feast of St. Thomas.
Little is known about this Apostle.
He is best known for his expression of utter disbelief when Jesus died.
Thus giving rise to the expression “doubting Thomas.”
In England farmers would reserve wheat from the harvest.
This was distributed to the poor on this day.
They would boil the wheat down until soft.
Then they would add milk,  sugar and spices.
It was very similar to how rice pudding is made today.

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Rice Pudding


2 cups water

1 cup arborio rice

3 cups whole milk

1/2 cup Vanilla Sugar

1/4 teaspoon salt

1/2 teaspoon Vanilla Extract

1/2 teaspoon ground cinnamon plus more for dusting


Bring the water to a boil in a oven proof saucepan with a lid. Add the rice, cover and simmer for 20 minutes. In a large bowl whisk the milk, sugar, salt, vanilla and cinnamon. When the rice is done add the milk mixture cover and place in the oven for 45 minutes. Remove from the oven. Rice may be a bit liquidy, but should thicken upon standing. Divide into 8 cups. Dust with cinnamon if desired. Serve warm or at room temperature.

Peace be with you,

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5 Responses to “Rice Pudding”

  1. #
    Debra Eliot — July 3, 2012 at 9:57 pm

    What a lovely story about the English farmers setting aside some of the harvest. Yum! There is nothing better than a good rice pudding.


  2. #
    Hester @ Alchemy in the Kitchen — July 5, 2012 at 6:59 pm

    I didn’t know about that tradition, Veronica. I wonder what rice pudding tastes like with wheat… your rice pud looks divine!


  3. #
    dalee041790 — July 7, 2012 at 2:09 pm

    st thomas didn’t actually doubt the death of Jesus, but his resurrection


  4. #
    Joanne T Ferguson — July 9, 2015 at 5:08 am

    Thanks Veronica! Your rice pudding looks delicious and always enjoy learning something new through your posts! #Ibabloggers


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