Vegan and lactose-free rice pudding for connoisseurs

Ingredients for 2 servings:

• 250 ml milk (spelt-almond drink)
• 125 g rice pudding
• ½ tsp vanilla sugar (bourbon vanilla sugar)

Instructions

Working time approx. 2 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 32 minutes

simple, easy to digest and incredibly good – better than regular rice pudding!!!

Place all ingredients in a saucepan over high heat and bring to a boil briefly, stirring frequently. Then simmer uncovered for about 20 minutes, stirring frequently; the rice pudding will quickly stick to the bottom of the pan. After 20 minutes, remove from the heat and let stand with the lid on for 10 minutes. I like to serve this treat to my son with a cup/jar of fruit puree. You really don’t need to add any more sweetener; the almond milk is naturally sweet. If you like, you can add a dash of whipped cream, but then it’s no longer vegan/lactose-free. The rice pudding will thicken further; you can then simply reheat it with a little liquid and stir until smooth. Tip: If you don’t have any spelt-almond drink at home, you can also use oat milk and a little maple syrup, honey, or agave syrup to sweeten it. It tastes good too, but not as delicious as the version mentioned above.