Rice pudding. The stuff is truly magical: it’s creamy, sweet and hearty - basically everything you want to eat as the season starts to change. This one is perfectly spiced and topped with caramelised nuts and an optional (but highly recommended) scoop of ice cream.
1 cup arborio/pudding rice
1 can full-fat coconut milk
1 ⅓ cup non-dairy milk
2 chai tea bags
1 cinnamon stick (optional)
1 tsp vanilla extract
Good pinch of salt
1 cup walnuts
4 tbsp coconut sugar
1 tbsp butter or coconut oil
Pinch of salt
Add the rice, coconut milk, regular milk and coconut sugar into a saucepan over medium heat. Once combined, add in the chai tea bags, cinnamon stick, vanilla and a pinch of salt (don't skip the salt!).
Bring to a boil and then lower to a simmer. Let the rice cook for around 20-25 minutes, stirring occasionally, until the milk has been absorbed by the rice. Remove the tea bags, taste for sugar and cinnamon, and adjust to your preference.
Add the chopped walnuts, coconut sugar and vegan butter to a pan over medium heat. Stir until combined, and cook for 4-5 minutes, stirring often, until the sugar and butter have melted together.
Once the nuts are coated, transfer to a parchment-lined baking tray and separate them with a spoon so they set separately. Lightly salt, and let cool for 15-20 minutes. Store in an air-tight container or jar.
To serve: pour a big spoon of rice pudding into a bowl, topped with a scoop of vegan ice cream and a handful of candied nuts.
The rice pudding holds up stored for a few days. If re-heating from refrigerated, warm the rice pudding up with a few extra tbsp of milk and then serve as normal.