The homemade version of a classic! A creamy, rich and satisfying dessert that's vegan too! Guaranteed to have any rice pudding lover coming back for more.
Add the water to a large pot and once it starts boiling, add the rice and let it cook in low heat for about 12 minutes, until most of the water is absorbed.
In a small bowl, add 230ml of the almond milk and the cornflour and mix it well until it dissolves fully and set aside.
Once the rice is ready, add the rest of the milk, sugar, vanilla and salt, and mix them.
Bring the mixture to a boil and continue stirring in low heat for another 10 minutes, until everything is incorporated.
Add the dissolved cornflour to the pot and keep stirring continuously, until the mixture begins to thicken.
Remove the pot from the heat, let it cool and serve in small bowls sprinkled with cinnamon.
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