Oh my, this is just incredible: fragrant, light yet creamy, and comforting, all at once. Forget any bad memories you may have of stodgy school-dinner rice puddings, because this one is going to change things for good!
It's so very simple to make, because everything goes into one baking dish, is given quick stir, and popped in the oven for around an hour. The recipe calls for a measly 100g rice, but would easily serve 6, making it thrifty, too.
I've used a mix of almond milk and vegan cream here, although just milk would be satisfactory too. As for flavour, I urge you to try the cardamom, becuase it's delicious, but if you're not a fan, perhaps swap in a little ground cinnamon – or simply leave it as a classic vanilla pud.
Here, I've served the rice pudding with fresh orange slices, as they're in season and taste incredible right now. They also help to cut through the richness of the pudding – you could also serve it with other fruit and an extra drizzle of cream.
100g pudding rice, rinsed
50g golden or regular caster sugar
400ml almond, soy or oat milk
200ml vegan cream, or more milk if you prefer
1 tsp vanilla bean paste or extract
6 cardamom pods, seeds removed and ground
Zest of 1 orange
¼ tsp freshly grated nutmeg
1. Preheat the oven to 180°C/fan 160°C/Gas 4.
2. Add all the rice ingredients to a 10x6 inch ovenproof baking dish, or its equivalent, and stir to fully combine.
3. Bake for about 45-50 mins, by which time the pudding should be bubbling and very lightly golden on top. If the pudding is cooked but you'd like the top to be a bit more browned, pop it under the grill for a few mins.
4. Allow the pudding rest for a few mins, before serving with sliced oranges and a little extra drizzle of cream.
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