Rice pudding is perfect as a dessert, a snack, or as an original breakfast. It’s a recipe that reminds us of the past when cooking was done with few, healthy, simple ingredients.
This particular option, prepared with plant-based milk, is extremely light, and it’s designed to be quicker to make. Warming and comforting, it will satisfy your sweet tooth, and it will wash away your worries, at least for a little while.
Ingredients for 2 servings
- 100 g of rice, I’m using wholegrain rice with a cooking time of 10-15 min
- 250 ml of soy milk, or another plant-based milk of your choice
- ¼ zest of a lemon
- ¼ vanilla pod, scraping out the seeds, or ½ tsp of natural vanilla flavor
- 2 tsp of agave syrup, or a few drops of stevia, or another plant-based sweetener of your choice
- a sprinkle of cinnamon
Place the rice, the milk, and the vanilla in a microwave-safe container. Microwave it with the lid halfway on for about 15-20 minutes at 600 W, or until the liquid has been absorbed. Stir halfway.
Alternatively place the rice, the milk, and the vanilla in a pan on the stove. Simmer on a low heat for about 15-20 minutes, or until the liquid has been absorbed.
Incorporate the sweetener, sprinkle some cinnamon on top, and serve.