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Breakfast Bowl Love

Rice pub Rice pudding whole Close up

So. I sat there this morning, for the first time in a long time, and really enjoyed my breakfast. Like so much so that I was pretty much smiling the whole way through. In quite a serious tone, I said outa loud “this is the best breakfast I have had in a long time” and my man turned to me and said, you should write that in your post – he really must have sensed the significance of the moment. So here we have it. The most most delicious breakie I have had in ages!


Sweet, spiced, warming, filling, cosy and all things cuddly in a bowl.


Rice pudding always takes me back to waking up in my childhood home and walking downstairs to the kitchen to find three bowls of sutliach (Macedonian rice pudding). Warm, steaming and topped with cacao. My gran’s timing would be so spot on that the sutliach would always, without fail, be at perfect eating temperature as soon as we were ready to eat. Totally spoilt, right?


Until today, I had never attempted to make rice pudding. Probably because I didn’t want to ruin or detract from my previous pudding life experiences. This was my first time and will thankfully NOT be my last – the possibilities are endless!


This recipe is somewhat different to my grans (I’m pretty sure she would not approve of coconut milk or almond milk or any other milk ‘alternative’ for that matter.) But here it is, a beautiful, healthy vegan rice pudding that gives you a giant cuddle first thing in the morn.




For the pears

2 medium sized ripe but firm Packham pears

2 cups water

2 heaped tbsp raw honey

seeds of 1/2 a vanilla bean pod or 1 tsp vanilla bean paste


For the Rice 

1 cup medium grain rice ( I used half aborio, half medium grain cause thats all i had!)

1 cup coconut milk + 1 cup water OR 2 cups Coconut Rice Milk  (plus extra if needed to achieve desired consistency)


For the Macadamia Crunch

3/4 cup macadamia nuts (roughly chopped)

1 cup shredded coconut (golden toasted)

1 tbsp coconut oil or macadamia oil

1-2 tbsp honey (taste for desired sweetness)

1/2 – 1 tsp cinnamon


Peel, deseed and cut pears in half. Bring water, honey and vanilla to the boil in a small saucepan and place the pears in the pot to cook gently until tender (about 15min).

In a separate saucepan, place rinsed rice and coconut milk/water and bring to the boil. Gently simmer until cooked to your desired consistency – adding extra water or milk if needed.

Meanwhile, place chopped macadamias, coconut, cinnamon and coconut oil in a pan and toast over a gentle heat. Add honey and continue to cook until caramelised and golden.

Assemble rice, sliced poached pear on plate or in a bowl and top with macadamia crunch.

Eat it. Real quick. Cause it will be that good you won’t be able to stop!

Serves 3


PS. this could totally be a luscious dessert as well. Just up the honey and spice!


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  • Claire Baker

    Um… YUM!!!! I love your love for breakfast! I’m obsessed too x

    • Myreallifekitchen

      You must try it Claire! Leftovers this morning were even better :)