Description
Who said vegans can't enjoy rice pudding? In this Almond Milk Rice Pudding, the almond milk can easily be substituted with other nut milks.
Ingredients
Units
Scale
- 60g (4 tbsp) vegan butter
- 115g (4 oz) pudding rice
- 55g (2 oz) caster sugar
- 850ml (1 1/2 pints) almond milk
- 2.5ml (1/2 tsp) vanilla extract
- 2.5ml (1/2 tsp) ground nutmeg
- 2.5ml (1/2 tsp) ground cinnamon
Instructions
- Preheat the oven to 150°C (fan 130°C/300°F/gas 2).
- Grease a 1.2 litre (2-pint) baking dish with 15g (1 tbsp) of melted butter, place the rice in the dish and sprinkle with sugar.
- Heat the milk in a saucepan until almost boiling – don’t allow the milk to burn – and then pour it over the rice. Add the vanilla extract and mix everything together well.
- Cut the remaining butter into small chunks and scatter over the top together with some freshly grated nutmeg and cinnamon – enough to give it a good dusting.
- Place the dish in the oven and bake for 1½ – 2 hours until the pudding has gone golden on top.
- Serve warm or cold. Enjoy!
Notes
- If eating the rice pudding warm, you can add a splash of milk to it to cool it down, plus it's extra lubrication.
- Feel free to experiment with other plant-based milks.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Bake
- Cuisine: English
Keywords: almond milk rice pudding, baked pudding recipe, vegan rice pudding with almond milk, british dessert recipe