TV Nutritionist Amanda Hamilton’s Christmas-y vegan rice pudding will make the perfect, comforting follow-up to a hearty Christmas lunch.
Ingredients (serves 4)
- 1 cup arborio rice
- 4 cups vanilla soy milk or almond milk
- 1/8 teaspoon sea salt
- 1 cinnamon stick
- 1/3 cup maple syrup
- 1/2 cup raisins
- Cinnamon and nutmeg powder
Method
Rinse the rice, drain and set aside.
In a medium saucepan, combine the rice, three cups of milk, salt and the cinnamon stick. Bring to a boil over a medium-high heat, stirring often to prevent the rice from sticking and the milk from boiling over.
Reduce heat to medium-low and simmer gently, stirring occasionally, for 20 minutes. Stir in the maple syrup and continue cooking, stirring often and adding more milk if necessary, for about 30 minutes more or until the rice is cooked through and has absorbed most of the milk.
Stir in the raisins and remove the cinnamon stick. Serve the rice pudding warm or cool, with cinnamon and nutmeg sprinkled on top.
Recipe courtesy of Udo’s Choice
