Baking with B: Classic Rice Pudding with Fresh Raspberries

If any of you follow me and the saga of my porch garden on Instagram you’ll know that I have a couple of raspberry plants that over the summer have produced the occasional fruit. (To be honest, I didn’t have high expectations to begin with so I was happy I got any berries at all.)

Well, wouldn’t you know, mere days before October arrives, these little plants decide to wake up and grow raspberries like there’s no tomorrow. They’re pretty teensy and tart, but there’s a fresh crop coming out each day. However, I still didn’t have quite enough to bake with so I had to rack my brain to figure out what I could do with them.

Enter rice pudding: one of the greatest desserts to make when you have practically nothing in your pantry and you’re craving something sweet. It’s creamy with a hint of vanilla and it’s the perfect delivery method for sweet-tart raspberries (although really, I think any fruit will do).

Oh, and did I mention it’s actually pretty easy to make? See what I mean for yourself…

Classic Rice Pudding with Fresh Raspberries (makes approx. 4 servings)

(loosely based on the recipe found here)

3/4 c. uncooked white rice (short or medium grain is best)

2 c. milk

2 tbsp vanilla custard powder

1/3 c. white sugar

1/4 tsp salt

1 egg, beaten

1 tbsp butter

raspberries, to taste (or fruit of your choice)

Note: I used vanilla custard powder in this recipe because it gave me such a rich, creamy vanilla flavor. The original recipe suggests adding 1/2 tsp vanilla extract at the very end, which is perhaps a little more traditional than my method.

In a medium saucepan, bring 1 1/2 c. of water to boil. Add rice and let simmer on low, covered for approximately 20 minutes.

Whisk custard powder in with milk until dissolved. In a separate saucepan, bring 1 1/2 c. of milk to a slow boil, stirring occasionally to prevent scalding. Add in cooked rice and sugar, stirring to combine. Let simmer on low for 15-20 minutes until texture becomes quite thick.

B’s Tip: I suggest adding the sugar last to your mixture because I added it first while the milk is still heating up. That’s ok, too, but if you’re not watching it (and I wasn’t) the sugar will end up caramelizing and burning at the bottom of your pan, making it hotter than you really want it to be. On the bright side, I ended up with all these really delicious flakes of burnt sugar scattered throughout my pudding. It was a lemons-into-lemonade kind of situation.

Stir in remaining 1/2 c. milk (you may want to give it a slight whisk beforehand) and beaten egg. Stir to combine and let cook for two minutes more. Remove from heat and stir in butter. Let pudding sit for 10 minutes before serving. Scatter with raspberries (or fruit of your choice.

Rice pudding can be served hot or cold, but I prefer it slightly warm because that’s when the texture feels just right. (So creamy! So vanilla-y!) If you’re not a fan of rice pudding because all you’ve had is the gelatinous, cold stuff from the grocery store, I ask you to try this recipe and reconsider. It may have a reputation as a dessert for the elderly, but I think you’ll find it’s actually delicious for all ages.

Happy baking!


Baking with B appears (usually) every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: S’mores Squares


I have to admit- the other day I was feeling a little nostalgic about the end of summer. There’s something ominous in those cool August nights- a promise of the weather yet to come that somehow serves as a reminder of all the stuff you didn’t get to experience or enjoy over the past season.

And I definitely have not enjoyed the quintessential outdoor dessert, s’mores, in awhile.

S’mores just aren’t the same when you’re not camping, so the next best thing is making your own deconstructed version that come out more homemade chocolate bars instead of gooey treats. Think of all of the possibilities of the places you can take these babies once you get rid of the oozy, marshmallow-y factor- to the park, to the beach, in the car. (Maybe don’t leave them in the direct sunlight.) S’mores lovers fear no more- they are no longer confined to the campfire. You’re welcome.

S’mores Squares (makes 1 9 x 12-1/2-inch sheet or six 2-1/2 x 5-inch bars)

600g (approximately 1-1/2 lbs.) milk chocolate chips, melted

1 pkg graham crackers

2 c. mini marshmallows

Line a 9×12-1/2-inch rimmed baking sheet or 6 small loaf pans (2-1/2×5-inch) with plastic wrap, and cover the bottom with graham crackers to form a layer. (I used a loaf pan to get a thick, dense square). Reserve remaining crackers. Pour the melted chocolate onto the graham cracker layer, and spread until even and smooth. Sprinkle with mini marshmallows and crumble remaining graham crackers off of top. Refrigerate until firm, at least 1 hour. Peel off the plastic wrap and break into pieces to serve. Keeps in the fridge for one week (if you can resist the temptation to eat them!)

If you’re feeling schmancy (like I was), you can experiment with the flavors and the presentation. I toasted my marshmallows ever so slightly before adding them, and I set some of the melted chocolate to drizzle over top. But don’t let me stop you there- add more toppings like your favorite nuts, dried fruit, or shredded coconut if you want to junk it up. Or if you’re a chocolate lover, you may want to try experimenting with different kinds of chocolate, or flavors of candy bars.

Me, I’m a s’mores purist, and I’ll take these squares as is.

Happy baking!



Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.