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.
Tried this recipe?Let us know how it was!