A simple dish like vegan rice pudding shouldn’t really need a recipe, but just in case – here’s a suitable candidate. It really is simple, but like all things it’s the proportions that count. A few other key factors also make the difference between a sumptuous feast & an unappetising sticky goo.
I’m experimenting with some brown rice in the mix, & may play around with the ratios a little. It’s traditionally made with white pudding rice, but I always want to up the ante a bit. So here’s my take on it – plant millk with white rice & some brown rice & not too much sugar. The plant milk can be soya, almond or oat or maybe a mix of soya & oat. I’ve used some palm sugar, and also dark brown sugar. It affects the colour a little but improves the nutritional count. A long slow cook is better than a fast blast, so use convection with the pudding on the bottom & something that requires a higher temperature at the top. You can always start the oven on low with it at the top, & then turn up & move the pudding down.
You want to get the sugar disolved by stirring & heating before adding the nutmet & cinnamon. This is because stirring it up after adding the final spices will spoil the nice skin that forms on top.
What your aiming for at the end is some very plump soft rices grains in a nice juicy sauce. The liquid will seem like too much, at first, but most will get absorbed and leave just enough by the end.
Eaten on it’s own, or with some slices of ripe banana is perfect. You can also add some raisins if you wish to this lush vegan rice pudding.
Vegan creamy rice pudding
Equipment
- 1 large oval ovenproof or pyrex dish 1.2 litre is perfect for this quantity.
Ingredients
- 50 g pudding rice
- 50 g short grain brown rice needs soaking overnight
- 25 g demerera or soft brown sugar
- 25 g palm sugar optional - but if not using double the sugar
- ½ tsp ground nutmeg
- ¼ tsp cinnamon
- 30 g vegan margarine
- 1 lemon zest of this is just a suggestion at the moment....
- 1000 g soya, oat or almond milk whatever you prefer or a mix of them.
Instructions
- weigh the brown rice into a smallish bowl and cover with boiling water at least an hour in advance - or overnight with cold water if you work that far in advance...... Soaking the brown rice overnight or in boiling water will give a better more even result.
- weigh the pudding rice into the the large pyrex dish - and add the pre-soaked brown rice - to a dish 1.2 litre in size.
- weigh in the two sugars directly into the dish.
- add around 300g of the milk and stir well to disolve most of the sugar.
- pour in the rest of the milk
- grate or sprinkle the ground nutmeg & cinnamon
- add the margarine in a few separate lumps
- you can add the optional lemon zest now
- place in a pre-heated oven at 150°C - you can put it on the floor of the oven and set the temp to 175°C non-fan and cook other things at the top of the oven that need a higher temperature at around 175°C
- What you're aiming for is the rice to be fully cooked, but there to be plenty of nice liquid to surround the rice. It doesn't want to be sticky and too dry.
