Rice Pudding is definitely one of those recipes that brings back childhood memories (nothing ever beats my grandmas home-made rice pudding!).
You know me, I lurrve desserts and this traditional comforting food dish is definitely one of my firm favourites.
Usually made with cream and full fat milk, I decided to venture out and make a vegan rice pudding that contains less saturated fat. For the milk I used cashew milk due to its creamy texture but feel free to substitute with a milk of your choice whether that is almond, soya or even semi-skimmed.
To finish this recipe off, I sprinkled each with grated orange rind and crushed pistachios to give it a extra boost in flavour. You can easily multiply the recipe for more servings and it really is very simple to make!
Vegan Rice Pudding Recipe
- 100 g pudding rice
- 600 ml cashew milk
- 1 tbsp cinnamon
- 1 1/2 tbsp agave syrup
- 1 orange rind
- 1 tbsp pistachios de-shelled & crushed
Place the rice in a heavy based pan, then add all the other ingredients, except for the pistachios and orange rind. Cook gently for an hour, stirring regularly. Add more cashew milk, if required.
Once the rice is soft and cooked through, sprinkle with grated orange rind and crushed pistachios.