I absolutely adore rice pudding so when I went through a period of veganism (currently debating whether to return at the present moment in time) I invented this vegan alternative using rice or soya milk.
Back in the UK I always preferred the flavour of rice milk to Soya – but Spain has the most delightful soya milk drink sweetened with brown sugar – it means I have to use less sugar in the mix and it is truly wonderful – vegan or not I am sure you will enjoy this healthier rice pudding!
Even now I make this as although I am a lapsed vegetarian now I still do not drink cows milk.
Serves 4-6
Ingredients
4 oz (110 g) pudding rice
250ml Soya Dream / Dairy free alternative to cream
1 pint (570 ml) Soya or Rice Milk
1½ oz (40 g) golden caster sugar
1 whole nutmeg
1 tsp Vanilla
Method:
1. Pre-heat the oven to gas mark 2, 300°F (150°C).
2. Mix soya dream and milk together. Add vanilla.
3. Place rice and sugar in an over-proof dish.
4. Pour on the milk.
5. Dust with grated nutmeg.
6. Place in oven and cook for 30 minutes. Pull out shelf of oven and stir.
7. Put back in oven and cook for another 30 minutes.
Add dried fruits if required. But I am a purist and prefer it without. Occasionally serve with homemade strawberry or raspberry jam.