Creamy Vegan Rice Pudding

This simple, vegan rice pudding is in truth the creamiest rice pudding you’ll ever eat and FYI, that features rice pudding made with double cream don’t you understand. I realise this would possibly sound completely nonsensical however there actually is one thing about oat milk which makes every part style so sumptously creamy for my part be it a drop or two of oat milk in your cup of tea or pouring lashings of it to puddings, muffins and porridge.

An extra added ingredient to this complete style sensation is rosewater for a gently aromatic, refreshing and scrumptious twist to your normal rice pudding.

The recipe is the invention of my mom’s who likes to eat it with a sprinkle of cinammon on prime (to assist steadiness her blood sugar while offering slightly spice and heat). That is simple because it’s cooked on the hob without having to bake.

Fluffy, creamy consolation meals in a bowl that may warmth you up this season and make you smile.

My toddler and older children adore it as a lot as I do! It’s a crowd-pleaser for certain.

I personally favor it served with raspberry or cherry compote or jam.

Let me know in case you attempt it.

Components:

4 servings:

• 125g pudding rice
• 800ml oat milk (use coconut if most well-liked)
• 2-3 tbsp granulated sugar
• 1 tsp vanilla extract
• 5-6 drops of rosewater

Technique:

Boil all of the substances in a big saucepan for roughly 5 minutes then scale back to a simmer for between 20 and half-hour, stirring often. Examine the rice is cooked on the finish (style take a look at) and if the combination turns into too thick, add slightly extra oat milk or water. Serve with cinammon, compote or a dollop of jam.

May be eaten sizzling or chilly.

Learn extra food posts here.