If you’re looking for a delicious dairy-free dessert then look no further than this sweet and spicy rice pudding recipe shared with us by talented foodie Alana Bellizzi.
The addition of cinnamon, nutmeg and chilli would make it a lovely warming treat after dinner on a wintery evening, or it’s just as good eaten straight from the fridge once cold. It’s gluten and refined-sugar free too, making it a popular dessert for the whole family.
We can’t wait to have more of Alana’s recipes up on our blog, I’ve been lucky enough to experience Alana’s food first hand and wow, it’s just so good!
From Alana …
Food is everything to me, it is at the foundations of my life, my upbringing, my culture, my parents. It connects me with my family, my friends, and has become an important part of now being a mother myself and providing that same connection with food to my children, with all the nutrition and benefits that I have come to learn over the years.
My aim is to make delicious, healthy food, that embodies the nostalgia of my younger life, the wholesome, beautiful meals I feel so connected to, using plant based, organic and home grown ingredients and techniques, to recreate the same comforts, without ever compromising on flavour. To be able to share these recipes is so humbling and I hope these meals bring you and your loved ones the same comfort and joy they give me and mine.
Sweet and Spicy Rice Pudding
Ingredients:
1 cup medium grain rice (uncooked)
1 teaspoon vanilla extract
3 cups of creamy, unsweetened soy milk
1 cup coconut milk (from a shaken can)
½ cup maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon of chilli (optional)
1 teaspoon orange zest
½ teaspoon salt
2 tablespoons plant based butter
Method:
Place rice, vanilla, milk, coconut milk, ¼ cup maple, cinnamon, nutmeg, chilli and orange zest into a saucepan.
Place onto a medium heat and stir to combine. Bring to the boil. Drop to a low heat and stir regularly for about 20 minutes until the rice is cooked through and the mixture has thickened.
Remove from the heat and stir through the butter and salt.
Add the remaining ¼ cup maple.
Let cool a little and place into 4 ramekins. Sprinkle a little cinnamon and nutmeg on top.
Eat warm or pop in the fridge for a nice cool dessert. Add a little cinnamon stick if you would like to make it fancy.
Enjoy!
About The Author: Katie Brooks
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