Amazing non-dairy rice pudding Swedish style as it has a hint of cinnamon and cardamom. Rice pudding is one thing I crave when I am sick with a cold or the flu. My mother fed us rice pudding when we were unwell. My new Amazing Rice pudding I created recently when I was sick and not able to eat a full meal as I didn't have much of an appetite. Rice pudding is perfect for breakfast, lunch a snack or dessert.
Sue Maree P style I wanted to reinvent a traditional rice pudding and add non-dairy milk, have a little spice and not too sweet. My new recipe tastes amazing like chia tea. Feel free to add raisins or sultanas, and serve this with nuts or fresh fruit.
Takes = about 40 mins
Makes = 2 generous serves
- Uncooked Jasmine, Basmati or white rice – 1/2 cup
- Plant-based milk, I use oat or pea, or your preferred milk – 1 cup
- Vanilla, powdered is what I had – 1/4 teaspoon
- Ground cinnamon – 1/2 teaspoon
- Ground cardamom – 1/4 teaspoon
- Sugar or maple syrup – 2-3 tablespoons (optional, sweeten to taste)
Boil the water, add the rice with about 1 cup of water, and cook until soft. About 10-15 minutes depending on what rice you have used. Follow the instructions on the packet as it can vary from type to type. Once cooked rest with the lid for a 5-10minutes.
Add in milk, vanilla and spices and sugar or sweetener and gently boil for 10 minutes then simmer for 5 minutes. Turn off the heat, replace the lid, and rest for 10 minutes until thick. Serve immediately or cool then refrigerate overnight. Store in the fridge for 3 days.