Almond Milk Rice Pudding (Vegan)
A creamy and comforting Vegan Almond Milk Rice Pudding with hints of coconut, cardamom, and nutmeg. Delicious baked or cooked on the stove.
Servings: 6 servings
Calories:
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Alter quantities (metric only) 6 servings
Here's what you'll need...
- Mesh sieve to rinse your rice in
- Large oven proof dish 2 litres in capacity
- Large or wooden spoon
Ingredients you'll need...
see blog post for alternatives if you do not have the ingredients blow
- 1 litre Almond milk
- 150 g Coconut cream
- 100 g Demerera sugar or white granulated sugar
- 10 cardamon pods or use ½ teaspoon of ground cardamon
- 180 g Arborio rice or pudding rice
- ¾ teaspoon Fresh nutmeg or ground nutmeg or ground cinnamon
Here's what we do...
Oven Method
- Heat your oven to 140℃ Fan/160℃/320℉/gas mark 3.
- Tip your rice into your sieve and run under cold water until the rice runs clear. Set aside to drain for a few minutes.
- Crack your cardamon pods, remove the seeds and grind them in a pestle and mortar.
- Add your your almond milk, coconut cream, sugar and ground cardamon seeds to your oven proof dish and mix together thoroughly. Using a small whisk is useful for this. Don't worry if dots of cream remain, they will go once the rice pudding is cooking.
- Mix your rinsed rice into the milk mixture and stir to distribute evenly.
- Sprinkle over your nutmeg.
- Bake for 1 hour and 30 minutes by which time you should find that the rice is fully softened, engorged with milk and there is no bite or grittiness left to it.
- Serve as it is or add some jam or fresh fruits.
Stove Top Method
- Rinse your rice in your sieve until the water runs clear.
- Add 300ml of the milk and all of the other ingredients to a large heavy based sauce pan and heat on a medium-low setting, stirring all of the time until most of the milk has been absorbed.
- Continue to add more milk gradually until it has all been absorbed.
- Your rice pudding should be creamy and the grains of rice no longer gritty or hard in the middle when ready.