This easy, vegan rice pudding is truthfully the creamiest rice pudding you will ever eat and FYI, that includes rice pudding made with double cream don’t you know. I realise this might sound utterly nonsensical but there really is something about oat milk which makes everything taste so sumptously creamy in my opinion be it a drop or two of oat milk in your cup of tea or pouring lashings of it to puddings, cakes and porridge.
An additional added ingredient to this total taste sensation is rosewater for a delicately fragrant, refreshing and delicious twist to your standard rice pudding.
The recipe is the invention of my mother’s who likes to eat it with a sprinkle of cinammon on top (to help balance her blood sugar whilst providing a little spice and warmth). This is easy as it’s cooked on the hob with no need to bake.
Fluffy, creamy comfort food in a bowl that will heat you up this season and make you smile.
My toddler and older kids love it as much as I do! It’s a crowd-pleaser for sure.
I personally prefer it served with raspberry or cherry compote or jam.
Let me know if you try it.
125g pudding rice
800ml oat milk (use coconut if preferred)
2-3 tbsp granulated sugar
1 tsp vanilla extract
5-6 drops of rosewater
Boil all the ingredients in a large saucepan for approximately 5 minutes then reduce to a simmer for between 20 and 30 minutes, stirring occasionally. Check the rice is cooked at the end (taste test) and if the mixture becomes too thick, add a little more oat milk or water. Serve with cinammon, compote or a dollop of jam.
Can be eaten hot or cold.
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