Rice pudding
A classic dessert from Spain, this creamy plant-based rice pudding is gently simmered with lemon zest, cinnamon sticks, and sweetened to taste. Served warm or chilled with a sprinkle of cinnamon, it’s a comforting treat perfect for any occasion.
Ingredients
- .75 cups uncooked rice
- 4.25 cups plant-based milk
- zest from lemon
- 2 cinnamon sticks
- sugar to taste
- sprinkled cinnamon
- pinch of salt
Preparation
- Break the cinnamon sticks into two or three pieces each. In a saucepan, boil the plant milk over low heat for about five minutes and add the cinnamon sticks. Add the zested lemon peel, being careful to remove the white part.
- Add a small pinch of salt. Be careful because the milk boils and can overflow.
- Add the rice and let it cook over low heat until the grain is soft. Stir occasionally with a wooden spoon.
- Once the rice begins to soften, add sugar to taste, and mix well. Add more hot plant milk as needed.
- Serve the rice pudding with a sprinkle of cinnamon powder.
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