I’m not a huge fan of rice pudding, but my kids and husband love it, so I sometimes make it more to please them than to have the talent to make rice pudding.
This time I didn’t have any milk at home, so I just substituted regular milk for the plant-based oat drink, and it certainly wasn’t bad at all, and no one noticed the difference.
If you can’t drink milk, there’s no reason not to make delicious rice pudding!
ingredient:
1 liter oat vegetable drink
4 egg yolks
150 g Carolina rice
125g sugar
1 cinnamon stick
2 small lemon peels
Cinnamon powder QB
preparation:
Place the vegetable drink in a long pan and add the rice, cinnamon sticks, and lemon zest. Simmer over very low heat, stirring occasionally, until the rice is soft and tender, about 30 to 40 minutes.
Then remove the cinnamon stick and lemon peel. In a separate small bowl, whisk together the egg yolks and milk from the pan.
Add sugar and egg yolk to the rice and mix well. Reduce the heat to low and cook for another 5 to 10 minutes, stirring constantly, until thickened.
Place the rice pudding on a plate and garnish with a light sprinkle of cinnamon.
Serve still warm or cold.
take pleasure in!
