Guest Author - Fiona Blackwolf

The word Imbolc means “in the belly.” Back in the time when lives depended on the turning of the seasons, this would be the time when the animals would be with child and would begin to produce milk.

To celebrate Imbolc this year, I have created a recipe for Milk and Honey Rice Pudding. I hope you enjoy it.

Milk & Honey Rice Pudding

Pudding:
3 eggs beaten gently
1c milk
½ c sweetened condensed milk
1/3 c honey
1 tsp vanilla
1 c cooked rice

Sauce:
Equal Parts Sweetened Condensed Milk and Honey
Cinnamon (optional)


In a mixing bowl combine eggs, milk, condensed milk, honey and vanilla. Beat gently by hand until honey is dissolved. Stir in rice. Pour into a 1.5 quart baking dish. Place the baking dish into a larger baking dish and put 1 inch of hot water into the outer dish. Bake for 45-60 minutes or until a knife inserted into the center comes out clean. Remove immediately from the hot water bath. Set aside while you make the sauce.

In a glass bowl mix equal parts condensed milk and honey. Heat in the microwave in 10 second intervals and stir until well mixed. Stir in cinnamon to taste. Drizzle over individual servings of warm pudding.

Enjoy!