Creamy, sublime recipe for a vegan vanilla rice pudding dessert.
– makes 6 servings
25 g vegan margarine
125 g short grain rice (pudding rice/sushi rice)
75 g vanilla castor sugar/plain castor sugar
1 litre + 200 ml vanilla soya milk
Freshly grated nutmeg
Pre-heat the oven to 150° C
Using half the margarine grease the base and sides of a 1.75 litre oven-proof dish.
Mix together the rice and sugar and add to the oven-proof dish.
In a saucepan bring the soya milk to a boil. Pour into the oven-proof dish over the rice and stir gently with a wooden spoon.
Dot the remaining margarine over the top and sprinkle a generous amount of nutmeg.
Place in the oven on the middle shelf and bake for 2 – 2½ hours, stirring two to three times during cooking, until the rice is tender and golden on top and the soya milk has created a sauce.
Remove from the oven and allow to rest before serving.
Thank you to Jade from ‘The Wild Bulb’.
Please check with the author regarding © terms.