John Myers
Ingredients for 2 servings:
- 200 g rice pudding
- 800 ml milk substitute (e.g. oat milk)
- 1 pinch of salt
- some sugar
- e.g. currants, fresh
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a classic, but vegan rice pudding with fresh currants
Bring the short-grain rice, oat milk, and a pinch of salt to a boil, then simmer over medium heat for 20-25 minutes, stirring occasionally. Once the rice pudding is ready and has reached the desired consistency, add the sugar until the desired sweetness is achieved. Then stir in the fresh currants if you prefer a more sour flavor or to use as a decoration. If you don’t like oat milk, you can use any other plant-based milk alternative. This recipe is intended for people who are vegan, lactose intolerant, or milk protein allergic, or who simply want to try a classic dish in a vegan version.
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