A watercolour of rice pudding rippled with red jam and toasted almonds
Generated with OpenAI gpt-image-1
Adapted from Tinned rice pudding, treated as an ingredient rather than a finished thing

Rice pudding with jam and toasted almonds

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Jam.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.1 L
Active
5 min
Total
8 min

Ingredients

Tinned rice pudding has a bad reputation it mostly does not deserve. Cold from the tin it is claggy and sweet. Warmed, with something sharp and something toasted on top, it is a genuinely good pudding for about four minutes of gas.

Toast the almonds first, in the dry pan, before anything else goes in it. Two minutes, moving them constantly, until they smell nutty and have gone patchy gold. They burn in the ten seconds after they are ready, so do not walk away.

  1. Almonds out of the pan onto a plate.
  2. Rice pudding into the same pan with the cinnamon, over a low heat, stirring, three or four minutes until it is hot through. Add a splash of water if it has gone very thick.
  3. Into bowls, jam rippled through rather than stirred in, almonds over the top.

Rippling rather than stirring matters: you want pockets of sharp fruit against the sweet rice, not a uniform pink.

Serves 2.

What this was adapted from

Tinned rice pudding, treated as an ingredient rather than a finished thing

  • baked rice pudding with a skin → tinned rice pudding warmed through

    A proper baked pudding is two hours in an oven, and there is no oven. Tinned rice pudding is a genuinely decent starting point that needs only heat -- what it lacks is the caramelised skin, and toasted almonds put back some of that texture and toasted flavour.