When I was little my grandmother used to cook us rice pudding spiced with saffron.
A dessert the little angels up in heaven ate with a golden spoon. Such a sweet story if I you come to think of it…
Heavenly recipe but since I was diagnosed with a lactose intolerance I never really ate much rice pudding. I know you cn make this with vegan milk or lactose free milk but I must say I really don’t like to cook this. You need to stir all the time to see it doesn’t burn and most of the time I want to do other stuff while I am cooking: blogging, preparing the photographs, playing with my kids, folding laundry…you name it. Time management is everything!
When I was at Miele for a steaming workshop a couple of weeks ago I learned that you can easily prepare this in a steamer…yes really you can steam your rice pudding.
I wanted to try this out immediately and prepared this great vegan, dairy free rice pudding.
I used almond rice milk, but you can use normal milk, soy milk or other vegan milk if you like. For me the almond rice combination was really nice, naturally sweet and with a deep flavor.
I think I will prepare this for a nice holiday brunch with a melted sugar crust…rice pudding brûlée or something like that.
You will like this recipe because it’s:
-so easy to prepare
– vegan and thus dairy free
If you don’t have a steamer you can prepare this the classic way on your stove, but I just like steaming because it doesn’t burn.
You can also easily eat this for breakfast with some fresh fruits.
- 1 l vegan milk (I used almond milk)
- 200 gr of dessert rice (e.g. Bosto)
- 50 gr of mascobado sugar - you can use more but I think plant based milk tastes sweet enough)
- 1 stick of cinnamon
- If you use a steamer you just need to mix all your ingredients in an non perforated pan and let it steam for 35 minutes at 100°C. Then stir everything and steam for another 30 minutes and...pronto!
- If you make this the original way on the stove you need to mix all ingredients and stir constantly to make sure the rice doesn't burn at the bottom. Cook until thickened - for about 30 minutes - and then lit it cool of and thicken some more.