The other night, when I was sitting on the couch in the evening, I suddenly felt the urge for rice pudding. Frankly, I haven’t eaten rice pudding for years, although I like it so much. When I stood nostalgically in the kitchen and tried to make the recipe vegan and as healthy as possible, I could remember exactly how my mum poured the hot rice pudding into a glass bowl to let it cool down before we could eat it… hmmm the smell of it is still in my nose today. Rice pudding definitely awakens memories of childhood with me, with you too?
By the way, the result has turned out so good that since then we have made a portion almost every day and tried different toppings. On Instagram, I showed you several versions and some of you were interested in the recipe. The great thing about it is that it is made very quickly and tastes heavenly. You can top the rice pudding with whatever you like. My favorite combination is definitely with hot berry compote and apples with cinnamon and pecan nuts. You can be creative here!
Have fun trying it out!
- 125g rice pudding rice
- 500ml plant milk (e. g. almond milk, I also like to use 250ml almond and 250ml coconut milk)
- 1 vanilla pod
- 300g frozen berries
- 1 handful of pomegranate seeds
- 3 tbsp chia seeds
- Agave for sweetening (or similar)
- 125g rice pudding rice with 500ml plant milk in a pot
- 1 cut up the vanilla pod and pour it into the pot
- Bring the rice pudding to a boil and let it simmer on medium heat until the liquid is absorbed.
- Stir constantly so that nothing burns.
- Depending on whether you use sweetened or unsweetened plant milk, you can add agave syrup or other sweetener.
- As soon as the rice pudding is ready, remove the vanilla pod
- Place 300g frozen berries with 1 tablespoon of agave juice, 100ml water and 3 tablespoons of chia seeds in a saucepan and heat. Stir (or puree) until a creamy consistency is obtained.
- Pour the berry compote over the rice pudding and garnish with pomegranate seeds or other berries.