Making this vegan pudding is remarkably effortless. You are left with an ultra-creamy and lush breakfast or even dessert (I mean, imagine it with some chocolate sauce and mangođ)! My friend was kind enough to "hand model" for me while I was taking these photos, she insists the best way to have it is cold. Straight from the fridge. Personally, I like it still steaming warm from the pot... but either way, you can't go wrong.
Ingredients (for 6 servings)
1000g plant milk (oat, coconut, soy, almond, cashew, etc.)
200g vegan heavy cream
130g short grain rice (arborio, bomba, or sushi rice)
pinch of salt
1/2 tsp cinnamon
50g brown sugar
dash of vanilla paste
Instructions
1. Mix together all the ingredients in a medium pot. Bring it to a boil on a high heat, then reduce to a low heat and simmer the rice for 20-25 minutes or until it is tender. The pudding may look a bit loose, but it will thicken as it cools. Serve warm or cold with some fruit or extra spices đ
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