Stovetop rice pudding
A Spanish dessert for the galley that copes with rough seas, one pot, needs no fridge, about 35 min hands-on.
- Desserts
- Spanish
- ⏱ 35 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)160 g (40 g)
- UHT milk800 g (200 g)
- White sugar60 g (15 g)
- Ground cinnamon2 g (0.5 g)
- Raisins40 g (10 g)
Method
- Simmer rice in milk on the lowest heat 30 minutes, stirring often.
- Stir in sugar and raisins.
- Dust with cinnamon; serve warm or cold.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Milk / lactose, Sulphites — always check the labels of what you buy.
Per serving
🍬 Sweet tooth
- kcal
- 357
- protein
- 10 g
- fat
- 7 g
- carbs
- 65 g
- sugar
- 32 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes