It’s a simple dessert that I thoroughly enjoy. Simple to make and quite wholesome. I adapted to suite a lactose intolerant friend of mine.
Check substitutions to make this fully vegan
Prep time: ~20 mins | Cooking time: ~30 mins | Serves: 4
Ingredients:
- 1cup Water
- 3/4cup Almond Milk
- 1/4tsp Salt
- 1cup Arborio rive
- 1tsp Dairy Free Butter
- 1cup Soy Cream
- 1tsp Vanilla Extract
- 2 Egg Yolks
- 1/3cup of Sugar
Preparation:
- Put the milk, water and salt in a saucepan and heat over medium heat
- When it gets to a soft boil add the rice and butter
- Cover with the lid and leave to simmer for about 25 to 30mins until it gets quite thicc with the rice having absorbed most of the liquid part
- Stir often while cooking it
- Put the rice in a bowl
- In the meantime put the cream and vanilla in a small pot
- Heat to boil
- In a bowl whisk together the egg yolks and sugar
- Slowly add the cream and vanilla to the eggs and sugar mix
- Return the mix to the pot and cook over low heat for 5mins or until it thiccens
- Put together the sauce and the rice
- You can serve warm or chilled depending on preference
- You can be proud for pudding rice back on the dessert menu
Tips:
- Depending on the milk used and or preference you might want to leave it to boil for longer to get a creamier, denser texture
- If you want the whole pudding to be thiccer you can add some more cream, yogurt or coconut cream to it at the end
Recommendations:
- Some cinnamon goes very well on top
- Jam can be used to sweeten it even further when serving although to me that is a bit too much
- You can mix in some dried fruit in it for extra flavour
Possible Substitutions:
- You can substitute the dairy free butter with coconut oil or cream
- You can substitute the egg yolks with a mix of bananas and coconut cream
- You can use Oat or Soy milk or a mixture of milk alternatives including Rice milk and Coconut milk
- You can use Carnaroli rice or any other starchy rice for this