Oh my, this is just incredible: fragrant, light yet creamy, and comforting, all at once. Forget any bad memories you may have of stodgy school-dinner rice puddings, because this one is going to change things for good!
It's so very simple to make, because everything goes into one baking dish, is given quick stir, and popped in the oven for around an hour. The recipe calls for a measly 100g rice, but would easily serve 6, making it thrifty, too.
I've used a mix of almond milk and vegan cream here, although just milk would be satisfactory too. As for flavour, I urge you to try the cardamom, becuase it's delicious, but if you're not a fan, perhaps swap in a little ground cinnamon – or simply leave it as a classic vanilla pud.
Here, I've served the rice pudding with fresh orange slices, as they're in season and taste incredible right now. They also help to cut through the richness of the pudding – you could also serve it with other fruit and an extra drizzle of cream.
SERVES:
6
