Vegan Rice Pudding
This egg-free and dairy-free rice pudding proves that a classic can be reinvented. Creamy, aromatic, and absolutely delicious!
Ingredients
- 500 ml hot water 2 cups
- 1/2 tsp salt
- 2 cinnamon sticks
- Peel of 1 lemon
- 220 grams short-grain rice 1 cup, such as arborio
- 1 liter soy milk
- 160 grams white sugar 3/4 cup + 1 tbsp
- Zest of 1 lemon
- Ground cinnamon
Instructions
- In a pot, combine the water, salt, cinnamon sticks, lemon peel, and rice, and bring to a boil. Once it starts boiling, reduce the heat, cover, and let it cook until the water is almost fully absorbed.
- Add the soy milk and stir. Cook over low heat, stirring frequently.
- Just before the rice is ready, mix in the sugar.
- After about 30 minutes, when the soy milk has reduced and the rice is creamy but still slightly runny, turn off the heat and remove the cinnamon sticks and lemon peel.
- Stir in the lemon zest and transfer the rice to a serving dish or individual bowls.
- Sprinkle with ground cinnamon and it's ready to serve.
Video
Notes
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