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4min read
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Vanilla Rice Pudding

by Valentina Concordia

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. 

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