There is something very comforting about rice pudding. Perfect to eat while getting cosy on a cool autumn evening.
My latest obsession is salted caramel. I have been adding it to my pancakes and it adds an extra layer of flavour.
The best part is how quick and easy it is to prepare! I love topping mine with cinnamon and eating it while still warm.
Sweet, savoury and complex; a perfect quick dessert for warming up!
| Cook Time | 12-15 minutes |
| Servings |
servings
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Ingredients
- 100 g Rice
- 2 cups Plant Milk
- 1/4 cup Agave Nectar
- 1/2 tsp Salted Caramel Flavour
- Cinnamon for topping
Ingredients
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Instructions
- Add all your ingredients except the cinnamon in a saucepan.
- Heat gently to a boil and simmer for 12-15 minutes until the mixture is creamy and the rice is soft.
- Divide into 4 containers.
- Let it cool down slightly or place in the fridge if your prefer your rice pudding cold.
- Sprinkle with cinnamon right before serving. Enjoy!
Recipe Notes
Jo's Tips
- For best results use pudding rice or "Roma" rice variety.
- My favourite plant milk for this recipe is almond milk but feel free to discover your personal favourite.
- To prevent your rice pudding from forming a film after cooling down, mix gently every few minutes from the moment you turn off the heat, until your pudding is lukewarm.