I don’t know about you, but I love an individual dessert, and these Vegan Rice Pudding cups are perfect if you want a small treat.
As you already know, I’m not a fan of sweets, but I do love some dessert every now and then, and I love to have it as a single serving. I do that because, with a small cup like this one, I am full. Maybe, if you like sweets and desserts, this is not the case for you, and I understand that. Do what it’s best for you.
The ingredients for the pudding are very few, but just the right ingredients to make this creamy and delicious rice pudding. I don’t know how rice pudding is made where you live (maybe it’s made different), but this is the way I make it.
- 120 g of basmati or simple white rice
- 200 ml of almond, oat, rice milk
- 2 tablespoons of brown sugar
- 1 vanilla pod
- 1/2 a teaspoon of ground cinnamon
- a pinch of salt
- 1/2 a teaspoon of lemon or lime zest
- jam of your preference
In a medium pot, add the milk, rice, cinnamon, salt, lemon zest and brown sugar. Take the vanilla bean, cut it lengthwise and scrape the seeds with a knife. Add the seeds and the pod to the pot. Bring to a boil.
When it starts boiling, reduce the heat to low and stir almost constantly, until the rice is cooked through. This can take up to 20-25 minutes, so be patient. You don’t want the rice to be too al dente, but not mushy, something in between. If the pudding needs more milk, add one tablespoon at a time. But if you cook it at low heat, you shouldn’t need more milk. When it’s cooked, take the pot off the heat and let the pudding cool for 5 minutes.
Take the vanilla pod out and discard it. If you want, you can pour the pudding into 2 bowls, or 4 small cups. Add 1 teaspoon of jam at the bottom of the cup, almost fill it up with pudding and finish it with one more teaspoon of jam.
You can eat it right away, or you can leave the cups in the fridge to cool.
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Have you made any of my recipes? If so, please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.