Vegan Rice Pudding with Almond Milk

It’s officially September which means it’s Autumn, and it also means the best food is coming. Autumn means out with the barbecues and salads, and in with the stews, roast dinners and all of the comfort food.

Rice Pudding

And one of my favourite comfort foods is Rice Pudding. Yum!

A couple of weeks ago I was craving rice pudding, and since I’m trying to be a little more conscious when it comes to what I’m eating, making it vegan seemed a good way to feel a little more responsible with my food choices. Yes, this is me on my first posting day of September 2016 saying that I am going to try to be a bit better health wise and environment wise when it comes to my food choices.

This is a super simple recipe that even the worst cook could do, as long as you can keep an eye on it. This super simple recipe requires combining 250g Basmati Rice75g Caster Sugar4 tsp Vanilla Extract and a Pinch of Salt in a large saucepan then adding 800ml Almond Milk over a low-medium heat at around 100ml at a time. It’ll take around half an hour in total for all of the milk to absorb, and you can add more if you don’t think the rice has been cooked fully. Don’t worry if it tastes a little sweet initially, the sugar and vanilla is absorbed into the rice as it cooks. That’s literally all it takes.

I topped mine with grapes, but topping it with berries works really well too. This can be stored for a few days in the fridge but you may want to add some extra milk if reheating as it is a little stodgy.

What’s your favourite autumn pud? I’m all about trying a few new things.

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If you enjoyed this post, why not check out Summer Barbecue Extras or My Favourite Lasagne Recipe

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