Wildflower honey rice pudding board

by Jonathan Cheung

Impress everyone with this beautiful (& innovative) rice pudding board ! Make it your own by adding your own garnishes or even flowers.

[Total: 0 Average: 0]


  • 3/4 cup/175mL Dainty Kimora rice
  • 1 1/2 cups/375mL Water
  • 2 cups/500mL Whole Milk
  • 1/4 cup/60mL Wildflower Honey
  • 1/4 tsp Cinnamon
  • 1 tbsp Butter


  • Handful fresh Mint leaves
  • ¼ cup/60mL toasted Nuts, like Almonds, Walnuts or Pecans
  • Wildflower Honey to drizzle
  • Chopped Bittersweet Chocolate
  • ½ cup/125ml Mixture of Fresh Berries



Combine the rice and water into a medium pot over medium heat. Bring to a simmer and allow to gently bubble over low heat for 20 minutes, until almost all the water is absorbed.


Stir in 1 ¾ cup (415mL) of the milk, honey, and cinnamon. Bring back to a simmer and allow to cook for another 15 minutes, or until thick and creamy. Add in the remaining milk if too thick and stir in the butter. Remove from the heat and allow to fully cool in the fridge, about 2 hours. Or pour out onto a baking sheet, spread out evenly, and chill in the fridge for about 30 mins.


To prepare the board, make sure a large cutting board, or a tray, is cleaned and wiped dry. Spread out the cooled rice pudding evenly, leaving a at least a 1 inch boarder around the edge. Sprinkle over the mixed berries, the nuts, and chocolate. Lightly drizzle some of the wildflower honey over top and garnish with the mint leaves. Keep in the fridge until ready to serve. It can be stored in the fridge, lightly covered with plastic wrap, for a couple of hours.

Explore More Recipes