Vegan Riz au Lait (rice pudding)

Riz au lait is the French name for rice pudding, a dessert traditionally made out of rice, milk, sugar and vanilla. It is a timeless recipe that particularly appeals to children and will most likely recall adults of a childhood sweet and creamy heaven! As a kid, I never enjoyed this dessert as I don’t like the taste of milk. Hence, my mother used to make it dairy free and the recipe turns out to be vegan too.

Honestly, this dessert is a life saver as well. Most likely, you’ll always have all the ingredients at home which makes it a perfect last minute prep which turns out to make everyone see eye to eye! This all time classic is almost impossible to miss, you’ll just need to stay close to it and regularly stir it.

Good thing is, you can eat it hot, warm or cold and it’s always tasting insanely good. You can choose just to serve the riz au lait, or you can also add some seasonal fruits – I like to have it with poached fruits in autumn or have a red fruit salad in summer – or with caramel as in this recipe.


RECIPE

Prep time: 5 minutes          Cook time: 20-30 minutes

You will need:

  • 200g short-grain rice
  • 400g coconut milk
  • 50 cl almond milk or other (avoid rice milk)
  • 2 tbsp brown sugar
  • 1 vanilla pod

Caramel (optional)

  • 30 ml water
  • 4-5 tsp coconut sugar

Instructions: 

Heat up some water and pre-cook the rice for 2 minutes. Drain.

Bring the coconut milk, almond milk and sugar to a boil. Open the vanilla pod and scrape out the seeds. Add the seeds and pods to the milk and stir. Then add the pre-cooked rice in the milk.

Bring the heat on medium-low and let cook slowly regularly stirring with a spatula so the grains don’t stick to each other. After around 20 to 30 minutes, you should get a creamy and smooth texture which nicely covers your spatula. Transfer to a bowl or any service container.

For the caramel, pour the water into a pan with the coconut sugar. Put it over a high heat until it get a nice caramel texture.

Note: 

Pay attention not to overcook the riz au lait, otherwise it will get very hard in texture when cooling down.

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