Gently Spiced Rice Pudding (vegan)

Homemade rice pudding gently spiced with ginger and freshly grated cinnamon.

RICE PUDDING

Rice pudding is such comfort food.

It's one of the dishes I loved as a child. My mum would make it regularly and it was always gorgeous. I especially loved it served with a dollop of jam, but I've grown out of that particular habit.

I prefer it plain now with a little spice.

I was of the generation where rice pudding was often bought in tins and sometimes my mum would serve this too if she was short of time, but mostly she made it herself and she still makes it regularly.

The way my mum and I make rice pudding is less thick, creamy and stodgy than the shop bought version, but no less luxurious.

 Of course I make it dairy free now so Graham can enjoy it too. This recipe can be made with your favourite milk be it dairy or dairy free.

For more rice recipes, check out Easy Vegan Rice Recipes for Lunch or Dinner.

SPICE FOR RICE PUDDING

I usually spice my rice pudding with some freshly grated nutmeg, but this time I went for more warmth and spiced it with ground ginger and freshly grated cinnamon.

If you don't have cinnamon sticks you could use ground cinnamon, but the difference in flavour is quite stunning. 

I've been grating my own cinnamon for a few years now.

I don't usually bother for savoury dishes were it will be part of a more complex flavour, but for desserts, cakes and drinks, I grate it fresh.

I use Cinnamon Hill in my recipes, they've been kind enough to send me fresh batches of cinnamon sticks now and again over the past few years and what a difference it makes in flavour.

It's like discovering fresh parmesan (veggie or vegan of course) after years of using those sawdust-like granules that are ready grated. Fresh cinnamon brings a lot of warmth to dishes but also a lot of flavour too.

also try creamy rice pudding with raspberry compote

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Gently Spiced Rice Pudding

Written by Jacqueline Meldrum

February 08, 2017

Homemade rice pudding gently spiced with ginger and freshly grated cinnamon. This easy recipe can be made with your favourite milk, dairy or dairy-free and will surely become a family favourite.

Ingredients

• 100g/½ cup pudding rice
• 600ml/2½ cups almond or coconut milk 
• 50g/¼ cup caster sugar
• 1 tsp vanilla extract
• a generous pinch of ground ginger
• a generous pinch of freshly ground cinnamon (or ground cinnamon)

Instructions

1. Pour the rice into a large pan, along with the milk, vanilla, sugar and spices. Bring to the boil, then turn the heat down low and cook until the rice is creamy and tender. This should take about 20 – 30 minutes. Make sure you stir it regularly, so it doesn't stick.
2. Serve immediately topped with a little freshly grated cinnamon (or a dollop of strawberry jam for the little ones).
3. If you have any leftover, you will probably need to add more milk to think it down a little when you re-heat it.
4. Enjoy!

Details

Total time: 30 mins
Yield: Serves 2-3

If you want a bit more luxury, why not make my blueberry compote and top your rice pudding with it. The recipe is slightly boozy, but you can easily swap the alcohol with orange or apple juice.




Disclosure: Cinnamon Hill have sent me a few boxes of fresh cinnamon sticks over the years. They did not ask for a post or a positive review and any opinions expressed are my own. I only promote products I enjoy using and am happy to buy myself and share with my readers.