Recipes
Vanilla Rice Pudding
4min read
We're not saying you NEED to top your rice pudding with salted caramel, but it might just be the most exciting thing to have ever happened to the already-great dessert. Either way, we think this creamy vanilla rice pudding - spiked with a little orange for freshness - will make your day significantly better.
Prep Time
10mins
Cook Time
30mins
Serves
6-8
Ingredients
Rice pudding:
300g rice
1 400ml tin coconut milk
1 litre plant based milk (we used Plenish Cashew Milk)
4 tbsp maple syrup (or sugar)
1 tsp vanilla extract
1 orange, zested (optional) and sliced
1/4 tsp salt
Caramel Sauce
1 400ml tin coconut milk
70g coconut sugar or brown sugar
1/2 tsp salt
½ tsp arrowroot + 1 tbsp water
Method
STEP 1
Combine rice, coconut milk, plant based milk, maple syrup, vanilla extract, orange zest and salt in a large pot over medium heat and stir to combine. Bring the rice mixture to a boil, reduce the heat, and let simmer for 20-25 minutes, until soft and creamy.
STEP 2
To make the caramel, make the caramel. Combine all of the ingredients, except for the arrowroot, in a small saucepan and simmer for 15 minutes.
STEP 3
Mix the arrowroot with water in a small bowl or glass, then pour into the saucepan whilst stirring. Simmer for 2-3 more minutes, then reduce from heat and set aside until the rice pudding is ready.
STEP 4
Serve the rice pudding topped with a spoonful of caramel sauce and orange segments.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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