Rice pudding is one of those classics that holds a special place on many Portuguese tables, and my family is no different. My mom loves rice pudding, and sooner or later, I knew I would have to try making a version of it without eggs and milk.
My mom’s rice pudding is always highly praised – she doesn’t use eggs but instead uses condensed milk, which makes it irresistibly creamy and sweet. Although I love sweets, I’m not a fan of overly sugary desserts, so condensed milk wasn’t something I sought to replace.
Even though it’s simple and easy to make, this rice pudding turns out very creamy thanks to the soy milk, and the flavor always wins over the whole family.
And of course, if you’ve been following the blog for a while, you already know that plenty of lemon won’t be missing from this little rice dessert! 🍋
