Vanilla & Maple Syrup Rice Pudding (vegan, vegetarian, gluten-free and dairy-free)
Comfort food? You’ve got it in one. Nothing beats the taste of rice pudding on a bad day. Or a good day. Or any day at all.
Obviously you can top this rice pudding with whatever you want. We used big fat raisins, some dessicated coconut and a few glacé cherries. I think toasted flaked almonds would be good though, or chopped nuts, or chocolate chips. Or fruit if you’re feeling virtuous and healthy.
Ingredients (makes two large portions)
- 100g of risotto rice (arborio, carnaroli)
- 800ml of your favourite plant milk. We used oat milk but soy, almond, coconut, rice etc will work
- One vanilla pod – scrape out the seeds and use the pod itself too
- 60g maple syrup
- Optional: toppings of your choice
- Put all the ingredients into your favourite saucepan, including the vanilla seeds and the vanilla pod. Stir together well and bring to a boil.
- Turn down the heat to a gentle simmer and cook until the rice has softened and nearly all the milk has been absorbed. This will take 20-30 minutes and you will need to stir it from time to time so the rice doesn’t stick.
- When it’s cooked, let it cool down for a minute. It’ll thicken up more, so add a little extra milk to get your desired consistency. Remember to remove the vanilla pod before serving.
This recipe is a great way of using up a lot of milk if you find you’ve got a carton that needs finishing off.
You can change the quantities in this recipe and it will still work fine. If you want to make it for four people, just double everything.
Like this? Try these too:
- Bakewell Tart (vegan, dairy-free and damn delicious)
- Chocolate Mint Cake
- Vegan Sunday breakfast – the legendary avocado toast.