This rice pudding is gluten free and creamy with the nuttiness of rice and almonds. Serve warm or cold with seasonal fruits and flaked nuts.
Course Dessert
Cuisine Indian
Keyword Gluten Free
Ingredients
1L4 cups vegan milk (soy or almond)
165g3/4 cup medium-grain rice
½cupalmond meal
¼tspground cardamom
220g1 cup caster sugar
Mango Coulis:
2cupscubes fresh mango
1tspwhite sugar or more to taste
Instructions
Basic Rice Pudding:
Place the milk and washed rice in a large saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender.
Add almond meal, sugar and cardamom powder. Increase heat to medium-high and bring to the boil. Boil for a further 2 minutes or until the rice is soft and the mixture thickens. The rice can be broken into smaller granules by running the stick blender for few seconds for a smoother texture.
For a winter warming experience serve immediately. For a chilled version allow to cool to room temperature, then refrigerate for few hours. Serve with mango coulis and garnished with flaked almonds.
How to Make Mango Coulis
Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over rice pudding when served.