As a child, every weekend I'd spend the night at my nans house. And almost every time, after dinner, she'd make me a bowl of rice pudding with a big splodge of strawberry jam in the middle. (It was always this or a bowl of Neapolitan ice cream with a flake sticking out the top)
As an adult I didn't really crave rice pudding, until I went vegan. As it's my mission to veganise as many recipes as possible, here is a recipe for a pretty simple, yet yummy, rice pudding.
Benefits of this recipe are that it's low fat and filling, so a great guilt free dessert to have.
Pudding rice/ Arborio rice is easy to get hold of, most major supermarkets carry it and it's usually quite cheap too.
Feel free to substitute the sweetener for brown, white or coconut sugar, just remember to adjust the amounts for taste, adding a bit at a time.
I also add raisins to mine, but omit them if you're not a fan. You could add other dried fruits like chopped apricots, or nuts, or even grated coconut.
You will need a baking dish or ramekins and a large pot to cook with.
Serves 4
Ingredients:
200g pudding/arborio rice
850ml water
400ml unsweetened almond milk, or soy
4 tbsp sweetener, or 2 tbsp sugar
1/2 - 1 tbsp cinnamon (this depends on how much you like cinnamon, add 1/2 tbsp to start and add the other 1/2 tbsp if it doesn't smell strong enough)
Sprinkle nutmeg
Handful of raisins or sultanas
Put all your ingredients except the nutmeg and raisins into a large pan, and bring to the boil.
Turn heat down low and simmer until most of the liquid is absorbed.
Pre-heat your oven to 180/350/gas mark 4
When the liquid is all but absorbed, pour the pudding mix into a suitable sized ovenproof dish or ramekins.
Sprinkle with nutmeg and raisins and bake in the oven for 20 minutes.
Serve with a blob of jam and a cup of tea, or eat cold the next day (it should keep in the fridge for a good few days :)
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