Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.

I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I now blog about recovery, my life, veganism and positivity!

If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email:


Thursday, December 4, 2014

Rice pudding recipe

I got asked if i could post the rice pudding recipe i used. But as i just used the instructions on the box... we have so called 'oat rice' (so its sticky, i think its the same rice as sushi rice) . So a super simple recipe, but it still tasted great.
  The recipe below is similar to the one i used (apart from i didnt use raisins and it took me c.a 50 minutes on low heat for it to be ready... and i doubled theportions and had to add more milk... hahah  But sort of similar. Its not so hard... just add more liquid if needed or more rice if needed and add whatever flavour you want... sugar, cinnamon, honey etc)

Recipe: HERE
  • cups milk
  • cups cooked white rice
  • 1/2 cup raisins
  • 1/3 cup sugar
  • Ground cinnamon, generous pinch
  • Salt, generous pinch
  1. In a saucepan, combine 3 cups milk, 2 cups cooked white rice, 1/2 cup raisins, 1/3 cup sugar and a generous pinch each ground cinnamon and salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the milk is absorbed and the pudding is thickened, about 20 minutes. Serve warm or let cool, press plastic wrap onto the surface and refrigerate until chilled. Makes 3 1/2 cups.
TipStore it:
  • Using a lightly dampened or oiled rubber spatula, spread the cooked rice in a thin layer on a wax-paper-lined baking sheet to cool. Divide into individual, 1-cup portions and put into resealable plastic bags. Refrigerate for up to 3 days or freeze for up to 1 month.


  1. Hi izzy, I'm a bit stuck and was wondering what to do....I recently bought new electronic scales, as I feared my old ones were not very reliable/accurate any more, and my new scale weighs be at 4 pounds more....I'm not sure which one to follow,or what to do! I know that it shouldn't be about the number, but I'm now confused how much more weight I need to gain to be a healthy BMI/target! Xxxx

  2. Hello,

    In france we have different rice pudding !! We call it TEURGOULE and means "twist mouth", a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish and because it is eaten piping hot...

    It is so easy to do but sooo long to do as is it a Slow-Cooked Rice Pudding!!

    Basically it is:
    1 L milk
    100g dessert rice
    100g sugar
    1 pinch of salt
    1 tsp cinnamon

    Mix the rice, sugar and salt in a large, ovenproof casserole
    Pour the milk over the rice and sprinkle with the cinnamon.
    Put it, uncovered, into an oven pre-heated to 120 Celsius AND
    Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours !!!

    Ha! I do not leave is in the oven that long.....I only do this rice pudding when I use the oven and while other things are cooking I just leave the rice in the oven and when I am done I still leave the rice pudding in the oven until oven is cooled....Energy Saving !!!

    When the milk is no longer liquid, but creamy and thickened, it's done.
    And you have a nice crust on the top...and this is the yummy yummy of this rice pudding !!!!

  3. Thank you so much !