Creamy rice pudding
- RECIPE MAKES: 4
- PREP TIME: 10 min
- COOK TIME: 25 min
Creamy, dreamy, and bursting with sweetness. This luscious rice pudding is ideal for dessert, or for breakfast on a cold winter day…
Place the rice milk, coconut milk, rice, maple syrup, vanilla, cinnamon, and nutmeg into a medium sized saucepan.
Stir the ingredients together and place the saucepan over medium heat.
Bring the liquid to a boil.
Lower the heat and allow the mixture to cook at a very low simmer, stirring occasionally and scraping the bottom of the pan with a spoon to remove any rice that sticks.
Allow the mixture to simmer 15min, until of desired thickness.
Remove pan from heat. Stir in margarine.
Taste and adjust as desired, i.e., add more maple syrup. Adjust any other seasonings to your liking.
Allow pudding to cool slightly. Chill for later use or serve warm.
Storage
Leftover rice pudding stores well in a airtight container, in the refrigerator, for 2-3 days.
Top Tips
At the time of writing, we used a coconut milk providing 0.6g protein per 100ml to ensure each serve is “Protein free”.
Serve warm with your favourite berries, strawberries, raspberries, and blueberries are all lush!
If you prefer, sweeten with honey, brown or white sugar, instead of maple syrup. Each imparts its’ own flavour, whilst maintaining a silky texture.
- 1 ½ cups unsweetened rice milk
- ½ cup coconut milk (Pandaroo brand)
- ½ cup low protein rice (i.e., Mevalia brand)
- 2 Tbsp maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 Tbsp dairy free margarine
