Creamy Vegan Rice Pudding

This simple, vegan rice pudding is honestly the creamiest rice pudding you’ll ever eat and FYI, that features rice pudding made with double cream don’t you already know. I realise this would possibly sound totally nonsensical however there actually is one thing about oat milk which makes all the pieces 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, truffles and porridge.

An extra added ingredient to this complete style sensation is rosewater for a gently aromatic, refreshing and scrumptious twist to your commonplace 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 stability 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 find it irresistible as a lot as I do! It’s a crowd-pleaser for certain.

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

Let me know in case you strive it.

Elements:

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 components in a big saucepan for about 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 check) and if the combination turns into too thick, add slightly extra oat milk or water. Serve with cinammon, compote or a dollop of jam.

Could be eaten scorching or chilly.

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