This ﬂavoursome vegan rice pudding is the tastiest dessert for any time of the year, but would especially be delicious around the festive period! It’d be a great recipe to make on Christmas Day as an alternative to the classic desserts or to cook up in preparation for the big day to get you feeling all cosy and festive.
The cranberry, orange & almond ﬂavours work so well together to create a sweet dessert of dreams ﬁt for the whole family.
Cranberry, Orange & Almond Rice Pudding
- For The Rice Pudding
- 150g pudding rice
- 600ml rice milk
- 100ml water
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- Zest 1/2 orange
- 50g almonds
- Cranberry Compote
- 100g fresh cranberries
- 1 tbsp orange juice
- 2 tbsp maple syrup
Add the rice milk, maple syrup, vanilla and orange zest to a saucepan over a medium heat. Allow to simmer for around 10 minutes before adding the rice.
Add the almonds to your blender and pulse until broken down into small pieces. Add these to the saucepan.
Simmer the rice pudding for 20-25 minutes, making sure to stir regularly.
While the rice pudding is cooking you can make the cranberry compote. Simply add all the ingredients to a saucepan over a low-medium heat. Cover and cook for around 10 minutes until the cranberries burst and release the juices. Gently mash with a potato masher or fork.
Once the rice pudding is cooked serve with a spoonful of cranberry compote, ﬂaked almonds and additional orange zest.