Jo's Vegan Lab

Salted Caramel Rice Pudding (HCLF, refined sugar-free)

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.


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Print Recipe
Salted Caramel Rice Pudding Yum
Sweet, savoury and complex; a perfect quick dessert for warming up!
rice, pudding, vegan, caramel, rice pudding
Course Dessert
Cuisine HCLF
Cook Time 12-15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine HCLF
Cook Time 12-15 minutes
Servings
servings
Ingredients
rice, pudding, vegan, caramel, rice pudding
Instructions
  1. Add all your ingredients except the cinnamon in a saucepan.
  2. Heat gently to a boil and simmer for 12-15 minutes until the mixture is creamy and the rice is soft.
  3. Divide into 4 containers.
  4. Let it cool down slightly or place in the fridge if your prefer your rice pudding cold.
  5. 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.

 

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