Rice Pudding

Looking for a dairy-free twist on traditional rice pudding? This plant-based version combines creamy milk alternatives, fragrant cinnamon, and zesty lemon peel for a comforting dessert that's both wholesome and delicious. Perfect for chilly evenings or as a sweet treat that's naturally lactose-free and easily customizable.

Utensils

Pot

Ingredients

Plant-Based Milk 10 fl oz

Lemon 1 unit

Cinnamon 1 sprig

Rice 2 oz

Preparation

To prepare this delicious Rice Pudding, follow these simple steps:

1. In a pot over medium heat, combine the lemon peel, cinnamon, and milk.

2. When the mixture begins to boil, reduce heat to medium-low and add the rice.

3. Optionally add sweetener or flavoring to taste.

4. Cook until the rice is tender, stirring occasionally (about 20-25 minutes).

5. Add more milk if you prefer a thinner consistency.

6. Remove from heat and let cool to room temperature before serving.

Tips

For richer flavor:

• Use coconut milk for extra creaminess and a tropical hint.

Sweetener options:

• Try maple syrup, agave, or mashed banana for natural sweetness.

Texture control:

• Stir occasionally to prevent sticking and adjust milk for your preferred thickness.

Serving suggestions:

• Top with toasted nuts, fresh fruit, or a sprinkle of cinnamon.

Storage:

• Refrigerate in an airtight container for up to 3 days (reheat with a splash of milk).